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1
Process 1 cup nuts and the granulated sugar in a food processor to combine.
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2
Add the butter; process until a paste forms.
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3
Add the egg, vanilla, and salt; process to combine.
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4
Set aside.
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5
On a lightly floured surface, press the edges of both pastry sheets together to form one large sheet.
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6
Roll out to a 9 x 17-inch rectangle; transfer to a baking sheet.
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7
Spread the reserved pistachio mixture over the dough, leaving a 3/4-inch border.
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8
Position the rectangle so a short end is nearest you.
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9
Arrange the apricots on top in 4 vertical rows, alternating the direction in which apricots face from row to row.
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10
Fold in the edges of the dough; use your index finger to make a scalloped border.
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11
Refrigerate until cold, about 30 minutes.
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12
Preheat the oven to 400F.
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13
Whisk together the yolk and cream; brush the egg wash over the edges of the tart shell.
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14
Chop the remaining tablespoon nuts; sprinkle the nuts and turbinado sugar over the apricots.
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15
Bake, rotating the sheet halfway through, until the crust is deep golden brown and the fruit is juicy, about 35 minutes.
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16
Let cool on a wire rack.
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17
Meanwhile, heat the jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes.
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18
Pass through a fine sieve into a small bowl.
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19
Brush the glaze over the fruit.
