Crust
1-1/2 cups all purpose flour
1/3 cup golden brown sugar
1/4 teaspoon salt
1/2 cup margarine (butter) chilled and cut into pieces
1-1/2 teaspoons vanilla
3 tablespoons ice water (more if necessary)
Filling
1/2 cup whipping cream
1/4 cup + 3 tablespoons sugar
2 tablespoons all purpose flour
2T brandy
2 large egg yolks
2-1/2 teaspoons vanilla
1-1/4 lb ripe apricots (about 10 large) pitted and quartered
For crust blend flour sugar and salt in processor 5 seconds. Add butter, cutting in using on/off turns until mixture resembled coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine and flatten into disk. Cover with plastic and chill until firm, at least two hours or 1/2 hour in freezer.
Preheat oven to 375. Roll out dough on lightly floured surface to 13-inch round. Transfer to 11-inch diameter tart pan with removable bottom. Gently press dough into pan, trimming excess dough. Freeze 30 minutes. Place pan on baking sheet and bake until light golden about 25 minutes. If crust bubbles, prick with tooth pick. Cool crust.
For filling:
Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth. Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 tablespoons of sugar. Bake tart on baking sheet until apricots are tender and filling is puffed and set, anywhere from 30 to 60 minutes. Test with tooth pick. Cool to room temperature. Brush pan bottom up to free tart and serve.