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1
Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan.
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2
Bring to boil over high heat, stirring until sugar dissolves.
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3
Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes.
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4
Cool completely.
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5
(Can be made 3 days ahead.
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6
Cover and chill.)
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7
Preheat oven to 350F.
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8
Combine 1 cup flour and nuts in processor; blend until nuts are finely ground.
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9
Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds.
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10
Add butter and cut in, using on/off turns, until coarse meal forms.
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11
Add egg yolks, orange peel, and vanilla and process until moist clumps form.
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12
Gather dough into ball; divide in half.
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13
Flatten half of dough into disk; wrap and freeze 10 minutes.
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14
Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom.
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15
Spread filling evenly in crust.
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16
Roll out chilled dough between sheets of parchment paper to 11-inch round.
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17
Peel off paper.
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18
Cut dough into 1-inch-wide strips.
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19
Place 5 strips across top of tart, spacing 1 inch apart.
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20
Top with 5 strips arranged in opposite direction, forming lattice.
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21
Trim ends of strips; press to crust edge to seal.
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22
Bake tart until golden brown, about 40 minutes.
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23
Place tart on rack.
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24
Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils.
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25
Brush hot glaze over lattice strips.
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26
Cool tart completely.
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27
(Can be made 1 day ahead.
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28
Cover loosely with foil and let stand at room temperature.)
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29
Push up pan bottom to release tart.
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30
Cut tart into wedges.
