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1
In the bowl of a food processor, pulse to combine 1 cup pistachios and the granulated sugar.
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2
Add butter; process until paste forms.
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3
Add whole egg, the vanilla, and salt; process to combine.
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4
On a lightly floured surface, roll out and trim dough to 17-by-9-inch rectangle.
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5
(If necessary, overlap edges of 2 smaller pieces to form a rectangle; brush overlap with water to seal, then roll out.)
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6
Transfer to a parchment-lined rimmed baking sheet.
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7
Using an offset spatula, spread pistachio mixture evenly over dough, leaving a 3/4-inch border.
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8
Position short end of rectangle nearest you.
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9
Arrange apricots in 4 vertical rows atop pistachio mixture, alternating direction in which apricots face.
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10
Fold in edges of dough; use your index finger to make a scalloped border.
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11
Refrigerate or freeze until firm, about 30 minutes.
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12
Preheat oven to 400F.
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13
Whisk together egg yolk and cream; brush over edges of tart shell.
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14
Chop remaining 1 tablespoon pistachios; sprinkle pistachios and turbinado sugar over apricots.
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15
Bake until crust is deep golden brown and fruit is juicy, about 35 minutes.
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16
Let cool on a wire rack.
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17
Meanwhile, combine jam with the water in a small saucepan.
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18
Cook over low heat, stirring, until loose, 2 minutes.
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19
Pass through a fine sieve into a bowl.
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20
Brush glaze over apricots.
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21
Serve tart warm or at room temperature.
