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1
For crust blend flour sugar and salt in processor 5 seconds.
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2
Add butter, cutting in using on/off turns until mixture resembled coarse meal.
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3
Mix in vanilla and enough water to form moist clumps.
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4
Knead dough briefly on work surface to combine and flatten into disk.
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5
Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer.
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6
Preheat oven to 375 .
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7
Roll out dough on lightly floured surface to 13-inch round.
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8
Transfer to 11-inch diameter tart pan with removable bottom.
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9
Gently press dough into pan, trimming excess dough.
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10
Freeze 30 minutes.
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11
Place pan on baking sheet and bake until light golden about 25 minutes.
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12
If crust bubbles, prick with tooth pick.
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13
Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth.
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14
Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar.
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15
Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes.
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16
Test with tooth pick.
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17
Cool to room temper- ature. Brush pan bottom up to free tart and serve.
