The crust is made with 1-2-3 dough. That's 1 part butter, 2 parts granulated sugar, and 3 parts flour (pastry is best but AP will do), and eggs. With 1/2 pound butter, 1 pound sugar, and 1-1/2 pounds flour, use two large eggs. I also add grated lemon zest and a dash of vanilla extract. The dough needs to be refrigerated over night and then allowed to sit at room temperature so it can be rolled without cracking. Use your favorite frangipane recipe. A good rule of thumb is 1 oz (by weight) of dough for every inch of diameter of your tart pan, so for a 9 inch tart pan would use 9 ounces of dough. That size tart will take 8 ounces of frangipane. Roll out your dough and fit into pan, dock bottom all over with a fork and refrigerate 30 minutes. Then spread frangipane evenly and arrange halved apricots cut-side up. Sprinkle apricots with sugar spending on their sweetness and bake at 350 F until crust is brown and frangipane is puffed up around the fruit and golden. Generously glaze with strained apricot jam diluted with a bit of water so it spreads easily.