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For Crust: Combine flour, sugar, and salt in processor; blend 5 seconds.
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Add in butter and cut in, using on/off turns, till mix resembles coarse meal.
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Add in cream and egg yolk.
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Using on/off turns, blend till moist clumps form.
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Gather dough into ball.
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Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom.
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Pierce crust all over with fork.
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Cover and chill at least 1 hour and up to 1 day.
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For Filling: Combine pistachios, almonds, and sugar in processor.
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Blend till nuts are finely grnd.
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Add in butter and blend to paste consistency.
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Using on/off turns, fold in egg and both extracts.
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(Can be made 1 day ahead.
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Cover and chill.
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Let stand at room temperature 1 hour before using.)
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Preheat oven to 375 degrees.
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Bake chilled crust till light golden brown, pressing any bubbles with back of fork, about 18 min.
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Cold crust on rack 15 min.
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Spread filling proportionately in crust.
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Arrange apricot halves, cut-side down, close together in concentric circles atop filling, fitting in as many as possible.
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Bake tart till filling is lightly browned and set and apricots are tender, about 55 min.
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Cold tart completely on rack.
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For Glaze: Combine jam and 2 tsp.
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water in heavy small saucepan.
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Simmer over medium-low heat 1 minute, stirring constantly.
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Strain glaze into small bowl.
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Push up pan bottom to release tart.
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Place tart on platter.
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Brush glaze over tart.
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Sprinkle minced pistachios around edge of tart.
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(Can be prepared 8 hrs ahead; let stand at room temperature.)
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This recipe yields 10 to 12 servings.
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Comments: Frangipane is a classic pastry filling with grnd almonds.
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Here, pistachios are also added.
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Both the pastry and the filling can be made one day before baking.
