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1
Preheat oven to 350F.
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2
Blend nuts, 6 tablespoons sugar and flour in processor until nuts are finely chopped.
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3
Add butter.
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4
Process until mixture begins to clump together, divide equally among four 4-inch-diameter tartlet pans with removable bottoms.
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5
Press mixture onto bottom and up sides of pans.
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6
Bake until crusts are golden and set, about 13 minutes.
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7
Transfer pans to racks; cool completely.
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8
Combine wine, water and 1/3 cup sugar in large nonstick skillet.
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9
Scrape in seeds from vanilla bean; add bean.
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10
Stir over medium heat until sugar dissolves.
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11
Increase heat and boil until liquid is slightly thickened and reduced to generous 1/2 cup, about 5 minutes.
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12
Discard vanilla bean.
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13
Cool syrup to room temperature.
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14
Combine cream cheese, preserves and 2 tablespoons vanilla syrup in processor; puree until smooth.
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15
Spoon filling into crusts; smooth tops.
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16
Refrigerate until set, about 1 hour.
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17
(Can be made 1 day ahead.
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18
Keep tartlets chilled.
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19
Cover syrup and let stand at room temperature.)
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20
Transfer 2 tablespoons vanilla syrup into small bowl.
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21
Add apricots to syrup in skillet; toss gently to coat.
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22
Arrange apricot slices decoratively atop filling in crusts.
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23
Brush apricot slices with reserved 2 tablespoons vanilla syrup.
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24
Refrigerate tartlets 30 minutes.
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25
Serve chilled.
