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1
Whisk flour, cornmeal and salt in small bowl to blend.
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2
Using electric mixer, beat butter and sugar in large bowl to blend.
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3
Beat in egg yolks.
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4
Add dry ingredients and beat just until blended.
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5
Divide dough in half; flatten into disks.
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6
Wrap each dough disk in plastic and refrigerate 20 minutes.
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7
(Can be prepared 1 day ahead.
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8
Keep refrigerated.
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9
Let dough soften slightly at room temperature before using.)
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10
Bring 5 cups water to simmer in heavy medium pot over medium heat.
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11
Add apricots and poach until tender, about 25 minutes.
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12
Drain well.
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13
Preheat oven to 375F.
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14
Lightly oil 9-inch-diameter tart pan with removable bottom.
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15
Unwrap 1 dough disk; press onto bottom and up sides of tart pan.
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16
Spread apricot preserves over bottom of crust.
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17
Place poached apricots over preserves, covering crust completely and overlapping slightly.
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18
Using pastry brush, brush beaten egg over edges of crust.
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19
Roll out second dough disk between 2 sheets of parchment paper to 12-inch round.
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20
Remove top piece of parchment; using 1-inch-diameter cookie cutter, cut hole in center of top crust.
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21
Turn crust over onto filling.
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22
Remove second piece of parchment paper.
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23
Press around crust edges to seal.
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24
Cut off excess dough to make top crust flush with tart pan sides.
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25
Brush crust with beaten egg and sprinkle with 3 tablespoons sugar.
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26
Bake tart until cornmeal crust is golden brown, about 45 minutes.
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27
Transfer apricot tart to rack.
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28
Cool 30 minutes.
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29
Remove tart from pan and cool completely.
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30
(Apricot tart can be prepared up to 1 day ahead.
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31
Store airtight at room temperature.)
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32
Serve tart with Apricot Sauce and whipped cream, if desired.
