Instructions: Butter a 10-inch round, 2-inch deep pan. Set a rack in the lower third of the oven and preheat to 350 degrees.

For the dough, combine flour, sugar, baking powder and salt in the bowl of a food processor and pulse to mix. Cut butter into 12 pieces and add. Pulse repeatedly until butter is mixed in finely. Add eggs and continue to pulse until dough forms a ball. Wrap and chill dough while preparing filling.

Rinse, stem, halve and pit the apricots. Combine the sugar, flour and salt in a mixing bowl and whisk to mix. Whisk in the eggs, two at a time, then whisk in the cream and vanilla. Cut off 2/3 of the dough. Roll it on a floured surface and use it to line the prepared pan. Trim dough even with top rim of pan. Arrange the apricot halves, skin-side down, slightly over-lapping, and in concentric circles, in the dough-lined pan. Pour the cream and egg mixture over the apricots.

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. Arrange 5 strips on the filling, then arrange another 5 strips diagonally to the first ones to form a lattice. Trim ends of dough even with rim of pan.

Bake the tart for about 1 hour, until the pastry is baked through and the filling is set. Plunge the point of a thin knife into the center of the tart, it should emerge fairly clean. Cool the tart on a rack and serve it at room temperature.

This recipe yields one 10-inch tart, about 10 servings.

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