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1
Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick.
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2
Patch, if necessary.
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3
Trim excess dough flush with rim.
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4
Refrigerate or freeze until firm, about 30 minutes.
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5
Preheat oven to 350F.
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6
Line shell with parchment, and fill with pie weights or dried beans.
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7
Bake until edges are golden, about 20 minutes.
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8
Rotate shell, and remove parchment and weights.
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9
Bake until bottom is crisp and lightly golden, 10 to 15 minutes more.
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10
Let cool on a wire rack 10 minutes.
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11
Reduce heat to 325F.
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12
Pulse 1/3 cup hazelnuts in a food processor until finely ground.
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13
Stir together ground hazelnuts, flour, and salt.
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14
With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes.
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15
Beat in egg.
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16
Add hazelnut mixture, and beat until just combined.
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17
Frangipane can be refrigerated in an airtight container up to 1 week.
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18
Spoon frangipane into tart shell, and smooth with an offset spatula.
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19
Let stand 10 minutes.
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20
Bake until set, about 15 minutes.
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21
If edges brown too quickly, cover with a foil ring (see page 324).
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22
Transfer to a wire rack and let cool.
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23
Peel apricots (see page 343); cut in half, and remove pits.
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24
Just before serving, beat cream with confectioners sugar and vanilla until soft peaks form; whisk in creme fraiche.
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25
Spread over frangipane.
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26
Arrange 7 apricot halves, cut side down, around edge.
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27
Cut remaining apricot half into thirds and arrange in center.
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28
Heat jam in a saucepan over medium-low until loose.
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29
Stir in lemon juice, and let cool for 5 or 10 minutes.
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30
Strain through a sieve; discard solids.
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31
Brush strained jam over apricots, and spoon remaining glaze over cream.
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32
Sprinkle remaining 2 tablespoons hazelnuts around apricots.
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33
Serve immediately.
