1 1/2 cups all-purpose flour
1 stick plus 1 tablespoon cold unsalted butter, cut into 1/2-inch pieces
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest
2 large egg yolks

Filling Ingredients

1/2 cup sugar
1 1/2 tablespoons cornstarch
2 lb Blenheim apricots, halved and pitted
2 teaspoons fresh lemon juice

9- to 10-inch tart pan with removable bottom

Directions

Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add yolks and process just until incorporated and mixture begins to clump. Turn mixture out onto a work surface and divide into 2 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather both portions of dough together and form into one ball. Pat out ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.

Meanwhile, stir together sugar and cornstarch in a large bowl. Add apricots and lemon juice and toss to coat. Let stand, stirring occasionally, 30 minutes, or until juicy.

Preheat oven to 425 degrees F.

Arrange apricot halves, skin sides down, in tart shell, overlapping in a rosette pattern. Pour all juices from bowl over fruit.

Bake tart in middle of oven 15 minutes, then reduce temperature to 375 F. Cover tart loosely with foil and bake until apricots are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more. Brush warm juices in tart over apricots. (Juices will continue to thicken as tart cools.) Cool tart completely in pan on a rack before serving.

If you wish to gild the lily, serve with creme fraiche or lightly sweetened whipped cream.

Serves 6