Method:
In your food processor, pulse together 1 cup hazelnuts and confectioners’ sugar until combined. Add 2 cups flour and salt, pulse until combined. Add cold butter, and pulse until mixture is crumbly.
In a small bowl, whisk together egg and water. With processor running, pour egg mixture slowly until combined. Pulse until mixture begins to hold together.
Reserve 1 cup hazelnut mixture for topping ( freeze it ). Press remaining mixture into bottom and up sides of a 22 cm tart pan, Freeze until firm.
Preheat oven to 180C, rack in the middle.
In a small bowl, combine granulated sugar and vanilla and set aside. chop remaining 1/3 cup hazelnuts, set aside.
Sprinkle remaining 1 TBsp. flour in prepared tart shell. arrange apricots, tight circled way, skins facing out, so they stand up on their ends. Sprinkle apricots with sugar mixture. grate reserved 1 cup hazelnut mixture on top, Sprinkle with chopped hazelnuts.
Bake for 50-60 minutes or till it becomes golden brown, serve it hot with vanilla ice-cream or simply plain after it cools down.
