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1
Combine flour, sugar, and salt in processor; blend 5 seconds.
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2
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
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3
Add cream and egg yolk.
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4
Using on/off turns, blend until moist clumps form.
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5
Gather dough into ball.
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6
Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom.
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7
Pierce crust all over with fork.
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8
Cover and refrigerate at least 1 hour and up to 1 day.
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9
Combine pistachios, almonds, and sugar in processor.
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10
Blend until nuts are finely ground.
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11
Add butter and blend to paste consistency.
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12
Using on/off turns, mix in egg and both extracts.
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13
(Can be made 1 day ahead.
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14
Cover and chill.
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15
Let stand at room temperature 1 hour before using.)
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16
Preheat oven to 375F.
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17
Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes.
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18
Cool crust on rack 15 minutes.
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19
Spread filling evenly in crust.
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20
Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible.
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21
Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes.
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22
Cool tart completely on rack.
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23
Combine jam and 2 teaspoons water in heavy small saucepan.
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24
Simmer over medium-low heat 1 minute, stirring constantly.
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25
Strain glaze into small bowl.
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26
Push up pan bottom to release tart.
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27
Place tart on platter.
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28
Brush glaze over tart.
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29
Sprinkle chopped pistachios around edge of tart.
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30
(Can be prepared 8 hours ahead; let stand at room temperature.)
