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1
In a saucepan, simmer apricots, 1/3 cup wine, the orange zest, and 2 tbsp. honey over low heat, uncovered, stirring occasionally, until apricots are soft and liquid is absorbed, 10 to 25 minutes.
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2
Meanwhile, preheat oven to 350u00b0. Put hazelnuts and almonds in 2 separate shallow 9-in. pans. Bake until nuts are golden, shaking occasionally, about 10 minutes. Pour hazelnuts into a towel and rub to remove as much skin as possible; discard skin.
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3
In a bowl, whisk eggs, remaining wine and honey, vanilla, and butter until blended. Stir in nuts.
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4
Press pastry over bottom and up side of a 10- to 11-in. tart pan with removable rim. Distribute apricots evenly over pastry. Pour nut mixture over fruit, arranging evenly.
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5
Bake tart on bottom rack of oven until golden brown, 50 to 55 minutes. Cool in pan on a rack, then remove pan rim. Serve dolloped with whipped cream if you like.
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6
Make ahead: Cover and chill up to 1 day.
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7
Note: Nutritional analysis is per serving.
