Apricot-Hazelnut Frangipane Tart

Name: Apricot-Hazelnut Frangipane Tart
Yield: Makes one 12-by-16-inch tart
Ingredients: 1 bottle (750 ml) white wine, such as Pinot Grigio; 1/4 cup sugar; 1 vanilla bean, split and scraped; 1 cinnamon stick; 10 to 12 apricots (about 2 pounds), halved and pitted; FOR THE FRANGIPANE; 2/3 cup blanched hazelnuts, toasted; 1/2 cup sugar; 6 tablespoons unsalted butter, softened; 2 tablespoons all-purpose flour; 1 large egg; 1 tablespoon hazelnut liqueur (such as Frangelico); 3/4 teaspoon salt; 1/2 teaspoon pure vanilla extract; FOR THE TART SHELL; 1 12-by-16-inch sheet puff pastry, thawed; 1 large egg, lightly beaten; 1 tablespoon heavy cream; DIRECTIONS; Make the poached apricots:

Apricot-Hazelnut Frangipane Tart was pinched from <a href="http://www.marthastewart.com/1149067/apricot-hazelnut-frangipane-tart" target="_blank">www.marthastewart.com.</a>

"Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605...."

INGREDIENTS

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1 bottle (750 ml) white wine, such as Pinot Grigio

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1/4 cup sugar

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1 vanilla bean, split and scraped

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1 cinnamon stick

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10 to 12 apricots (about 2 pounds), halved and pitted

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FOR THE FRANGIPANE

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2/3 cup blanched hazelnuts, toasted

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1/2 cup sugar

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6 tablespoons unsalted butter, softened

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2 tablespoons all-purpose flour

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1 large egg

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1 tablespoon hazelnut liqueur (such as Frangelico)

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3/4 teaspoon salt

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1/2 teaspoon pure vanilla extract

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FOR THE TART SHELL

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1 12-by-16-inch sheet puff pastry, thawed

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1 large egg, lightly beaten

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1 tablespoon heavy cream

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DIRECTIONS

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Make the poached apricots:

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