-
1
Blend flour, sugar and salt in processor 5 seconds.
-
2
Add butter; cut in using on/off turns until mixture resembles coarse meal.
-
3
Mix in vanilla and and enough water to form moist clumps.
-
4
Knead dough briefly on work surface to combine; flatten into disk.
-
5
Wrap in plastic; chill until firm, at least 2 hours and up to 1 day.
-
6
Preheat oven to 375F.
-
7
Roll out dough on lightly floured surface to 13-inch round.
-
8
Transfer dough to 11-inch-diameter tart pan with removable bottom.
-
9
Gently press dough into pan; trim excess dough.
-
10
Freeze crust 30 minutes.
-
11
Place tart pan on baking sheet.
-
12
Bake crust until light golden, piercing with toothpick if crust bubbles, about 25 minutes (crust may shrink slightly).
-
13
Cool crust on sheet.
-
14
Maintain oven temperature.
-
15
Combine cream, 1/4 cup sugar, flour, brandy, yolks and vanilla in processor; blend until smooth.
-
16
Arrange apricot quarters cut side down in prepared crust.
-
17
Pour custard over.
-
18
Sprinkle with remaining 3 tablespoons sugar.
-
19
Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes.
-
20
Cool tart on rack to room temperature, about 2 hours.
-
21
Push pan bottom up to free tart from pan.
-
22
Cut tart into wedges and serve.
