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1
Sprinkle yeast over the 1/2 cup warm water in a large bowl.
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2
Let stand until foamy.
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3
Add butter, salt, 1/4 cup sugar and 1 cup flour.
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4
Beat with a heavy spoon until dough is stretchy.
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5
Add 3/4 cup more flour, stir until well blended.
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6
Turn dough out onto a lightly floured surface and knead until smooth and elastic, (8 minutes) adding just enough flour to prevent sticking.
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7
Place in a greased bowl, turn over to grease top.
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8
Cover with plastic wrap and let rise in a warm place until doubled in size.
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9
Meanwhile combine apricots, remaining 1/2 cup sugar, and the 1 1/2 cup, water in a large saucepan. Bring to a boil over high heat; reduce heat to low and simmer stirring occasionally until apricots are tender when pierced.
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10
With a slotted spoon, transfer apricots to a bowl and let cool.
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11
Boil syrup, uncovered, over high heat until reduced to 1/3 cup, watching closely to prevent scorching.
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12
Set aside.
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13
Punch down dough and knead briefly on a lightly floured surface to release air.
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14
Pat into an 8-in round.
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15
Press dough evenly over bottom and 3/4-inch up sides of well buttered 10- to 11-inch tart pan with a removable bottom.
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16
Arrange apricots, slightly overlapping, on dough.
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17
Pour syrup over fruit.
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18
Gently press edges down flush with the fruit.
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19
Bake on lowest rack at 375 until crust is evenly browned. About 40 minutes.
