Hazelnut Frangipane Tart with Apricots

• Pate Sablee (page 332)
• 1/3 cup plus 2 tablespoons hazelnuts, toasted, skinned, and coarsely chopped (see page 343)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon coarse salt
• 4 tablespoons unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1 large egg
• 4 just-ripe apricots
• 1/2 cup heavy cream
• 1/4 cup confectioners sugar
• 1/4 teaspoon pure vanilla extract
• 3/4 cup creme fraiche
• 3 tablespoons apricot jam
• 1 tablespoon fresh lemon juice

1. Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick.
2. Patch, if necessary.
3. Trim excess dough flush with rim.
4. Refrigerate or freeze until firm, about 30 minutes.
5. Preheat oven to 350F.
6. Line shell with parchment, and fill with pie weights or dried beans.
7. Bake until edges are golden, about 20 minutes.
8. Rotate shell, and remove parchment and weights.
9. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more.
10. Let cool on a wire rack 10 minutes.
11. Reduce heat to 325F.
12. Pulse 1/3 cup hazelnuts in a food processor until finely ground.
13. Stir together ground hazelnuts, flour, and salt.
14. With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes.
15. Beat in egg.
16. Add hazelnut mixture, and beat until just combined.
17. Frangipane can be refrigerated in an airtight container up to 1 week.
18. Spoon frangipane into tart shell, and smooth with an offset spatula.
19. Let stand 10 minutes.
20. Bake until set, about 15 minutes.
21. If edges brown too quickly, cover with a foil ring (see page 324).
22. Transfer to a wire rack and let cool.
23. Peel apricots (see page 343); cut in half, and remove pits.
24. Just before serving, beat cream with confectioners sugar and vanilla until soft peaks form; whisk in creme fraiche.
25. Spread over frangipane.
26. Arrange 7 apricot halves, cut side down, around edge.
27. Cut remaining apricot half into thirds and arrange in center.
28. Heat jam in a saucepan over medium-low until loose.
29. Stir in lemon juice, and let cool for 5 or 10 minutes.
30. Strain through a sieve; discard solids.
31. Brush strained jam over apricots, and spoon remaining glaze over cream.
32. Sprinkle remaining 2 tablespoons hazelnuts around apricots.
33. Serve immediately.

hazelnuts, flour, coarse salt, unsalted butter, sugar, egg, apricots, heavy cream, confectioners sugar, vanilla, creme fraiche, apricot jam, lemon juice

Taken from www.epicurious.com/recipes/food/views/hazelnut-frangipane-tart-with-apricots-389699 (may not work)