Steps: |
| -For crust: Blend 1 1/2 cups flour, brown sugar and salt in processor 5 seconds. |
| -Add 1/2 cup butter; cut in using on/off turns until mixture resembles coarse meal. |
| -Mix in 1 1/2 teaspoons vanilla and and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. |
| -Wrap in plastic; chill until firm, at least 2 hours and up to 1 day. |
| -Preheat oven to 375 degrees. |
| -Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with a removable bottom. |
| -Gently press dough into pan; trim excess dough. Lightly dock crust with a fork. Freeze crust 30 minutes. |
| -Place tart pan on baking sheet. Bake crust until light golden, about 25 minutes. |
| -Remove from oven and cool crust on baking sheet. Keep oven on. |
| -For filling: Combine cream, 1/4 cup sugar, 2 tbl. flour, brandy, yolks and 2 1/2 tsp. vanilla in processor; blend until smooth. |
| -Arrange apricot halves, cut-side down, in prepared crust. Pour custard over. Sprinkle with remaining 3 tablespoons sugar. |
| -Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. |
| -Cool tart on rack to room temperature, about 2 hours. |
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