Hazelnut Frangipane Tart with Apricots - hazelnuts

Method

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