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1
Set a rack in the lower third of the oven and preheat to 350 degrees.
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2
For the dough, combine 3 cups flour, 1/2 cup sugar, baking powder, and 1/2 teaspoon salt in the bowl of a food processor and pulse to mix.
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3
Cut butter into 12 pieces and add.
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4
Pulse repeatedly until butter is mixed in finely.
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5
Add 3 eggs and continue to pulse until dough forms a ball.
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6
Wrap and chill dough while preparing filling.
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7
Rinse, stem, halve and pit the apricots.
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8
Combine the 3/4 cup sugar, 6 tablespoons flour and pinch of salt in a mixing bowl and whisk to mix.
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9
Whisk in the 6 eggs, 2 at a time, then whisk in the cream and vanilla.
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10
Cut off 2/3 of the dough.
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11
Roll it on a floured surface and use it to line a 10-inch round prepared pan.
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12
Trim dough even with top rim of pan.
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13
Arrange the apricot halves, skin side down, slightly over-lapping, and in concentric circles, in the dough-lined pan.
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14
Pour the cream and egg mixture over the apricots.
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15
For the top crust, roll remaining dough to a 8 by 10-inch rectangle and cut into ten 3/4-inch by 10-inch strips.
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16
Arrange 5 strips on the filling, then arrange another 5 strips diagonally to the first ones to form a lattice.
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17
Trim ends of dough even with rim of pan.
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18
Bake the tart for about 1 hour, until the pastry is baked through and the filling is set.
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19
Plunge the point of a thin knife into the center of the tart, it should emerge fairly clean.
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20
Cool the tart on a rack and serve it at room temperature.
