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PATE SABLEE: With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes.
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Reduce speed to medium-low.
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Add flour and salt, and beat until just combined and crumbly (do not over mix).
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Shape dough into a 9-inch round disk, and wrap in plastic.
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Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.
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Cut dough into a 6-inch round piece (reserve remaining dough for another use), and press into a 9-inch round tart pan with removeable bottom, making dough abou 1/4 i-inch thick.
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Patch with pieces of dough if necessary.
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Refrigerate for 10 minutes.
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Trim dough flush with rim and refrigerate for 30 minutes.
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Preheat oven to 350F Line tart shell with parchment, and fill with pie weights or dried beans.
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Bake until edges are golden, about 20 minutes.
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Rotate tart shell, and remove parchment and weights.
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Cover edges with a strip of foil.
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Bake until bottom is crisp and lightly golden, 10-15 minutes.
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Reduce the oven temperature to 325F.
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Pulse 1/3 cup hazelnuts in a food processor until finely ground.
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Stir together ground hazelnuts, flour and salt.
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Beat butter and sugar until pale and creamy.
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Beat in egg.
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Add hazelnut mixture, and beat until just combined (frangiapane can be refrigerated in an airtight container up to 1 week).
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Spoon frangipane into cooled tart shell and smooth with a spatula.
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Let stand for 2 minutes.
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Bake until set, about 15 minutes.
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Let cool.
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Prepare an ice-water bath.
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Bring a pan of water to a boil.
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Lightly score bottoms of apricots.
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Add apricots to boiling water and blanch, loosening skin, about 1 minute.
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Using a slotted spoon, transfer to an ice-water bath to stop the cooking about 1 minute.
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Remove apricot, and gently peel.
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Cut in half, and remove pits.
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Just before serving, beat cream with confectioners sugar and vanilla until soft peaks form, whisk in creeme fraiche.
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Spread over frangipane.
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Arrange 7 apricot halves, cut side down, around edge.
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Cut remaining apricot half into thirds and arrange in center.
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Melt jam in a saucepan over medium-low heat.
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Stir in lemon juice, and set aside to cool for 10 minutes.
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Pour through a sieve; discard solids.
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Brush strained jam over apricots, and spoon remaining 2 tablespoons hazelnuts around apricots.
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Serve immediately.
