Ingredients
1 bottle (750 ml) white wine, such as Pinot Grigio
1/4 cup sugar
1 vanilla bean, split and scraped
1 cinnamon stick
10 to 12 apricots (about 2 pounds), halved and pitted
2/3 cup blanched hazelnuts, toasted
1/2 cup sugar
6 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 large egg
1 tablespoon hazelnut liqueur (such as Frangelico)
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 12-by-16-inch sheet puff pastry, thawed
1 large egg, lightly beaten
1 tablespoon heavy cream
Preparation
Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.
