Lattice-Topped Apricot Tart - apricots

Method

• Combine 1 pound apricots and 3 tablespoons water in heavy large saucepan.
• Bring to boil, stirring often.
• Cover; cook over medium heat until apricots are almost tender, stirring occasionally, about 8 minutes.
• Stir in sugar; cook uncovered until apricots are very tender, liquid evaporates and mixture thickens, about 10 minutes.
• Cool filling slightly.
• (Can be made 1 day ahead.
• Cover; chill.)
• Mix flour, sugar and salt in medium bowl to blend.
• Add butter.
• Rub in with fingertips until coarse crumbs form.
• Using fork, mix in yolks.
• Transfer to work surface.
• Knead gently just until dough comes together.
• Divide dough into 2 pieces, using 2/3 of dough for 1 piece and remaining 1/3 for second piece.
• Flatten into disks.
• Wrap each disk in plastic.
• Let stand at room temperature 30 minutes.
• Position rack in bottom third of oven and preheat to 350F.
• Press larger dough disk onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
• Roll out second dough disk on parchment paper to 8-inch round.
• Cut dough into 1/2-inch-wide strips.
• Chill while filling tart.
• Spread apricot preserves evenly over bottom of unbaked crust.
• Spoon apricot filling over preserves.
• Arrange 1/2 pound apricot wedges atop filling.
• Arrange dough strips atop filling to form lattice.
• Trim ends of strips at tart pan edges.
• Brush lattice with egg glaze.
• Bake tart until crust is golden brown and fruit just bubbles, about 1 hour 10 minutes.
• Cool on rack 45 minutes.
• Using small knife, gently loosen tart from pan sides.
• Remove sides.
• Serve slightly warm or at room temperature.