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1
Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan.
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2
Bring to boil, stirring often.
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3
Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes.
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4
Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes.
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5
Cool filling slightly.
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6
(Can be made 1 day ahead.
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7
Cover; chill.)
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8
Mix flour, sugar and salt in medium bowl to blend.
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9
Add butter.
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10
Rub in with fingertips until coarse crumbs form.
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11
Using fork, mix in yolks.
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12
Transfer to work surface.
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13
Knead gently just until dough comes together.
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14
Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece.
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15
Flatten into disks.
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16
Wrap each disk in plastic.
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17
Let stand at room temperature 30 minutes.
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18
Position rack in bottom third of oven and preheat to 350F.
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19
Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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20
Roll out second dough disk on parchment paper to 8-inch round.
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21
Cut dough into 1/2-inch-wide strips.
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22
Chill while filling tart.
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23
Spread apricot preserves evenly over bottom of unbaked crust.
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24
Spoon apricot filling over preserves.
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25
Arrange 1/2 pound apricot wedges atop filling.
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26
Arrange dough strips atop filling to form lattice.
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27
Trim ends of strips at tart pan edges.
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28
Brush lattice with egg glaze.
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29
Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes.
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30
Cool on rack 45 minutes.
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31
Using small knife, gently loosen tart from pan sides.
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32
Remove sides.
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33
Serve slightly warm or at room temperature.
