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1
Prepare and chill 1 recipe of Sweet Tart Dough.
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2
Place pistachios in a saucepan and cover with water.
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3
Bring to a boil over medium heat, drain the pistachios into a strainer and pour into a clean kitchen towel.
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4
Fold towel over and rub pistachios to loosen the skins, then carefully separate the kernels from the skins and discard the skins.
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5
Set aside 1/4 cup of pistachios to chop for garnish, and place the rest of the pistachios and the sugar in a food processor fitted with a metal blade.
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6
Pulse on and off repeatedly until the mixture is finely ground, about one minute.
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7
Add the almond extract and one of the eggs, then pulse until the mixture becomes a smooth paste.
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8
Divide the butter into eight pieces then add to the work bowl and pulse until the butter is smoothly combined with the nut mixture.
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9
Scrape down the inside with a spatula, add the remaining egg and pulse until smooth.
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10
Allow the food processor to run for 30 seconds and scrape down the inside of the bowl.
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11
Add the flour and pulse until just incorporated, then set aside.
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12
Set a rack at the lowest level of the oven and preheat to 350F.
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13
Roll out the dough and line a chilled tart pan.
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14
Spread the pistachio filling on the dough.
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15
Arrange the apricots, cut side up, on the filling in 2 or 3 concentric circles depending on the size of the apricots.
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16
Bake the tart for about 35 minutes, until the crust and the filling are baked through and the apricots are cooked.
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17
Cool the tart on a rack.
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18
To make the glaze, bring the preserves and water or rum to a boil and strain.
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19
Reduce to thicken if necessary.
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20
Brush the hot glaze over the cooled tart, and edge with the chopped reserved pistachios.
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21
Unmold the tart as normal.
