Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche

Name: Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche
Ingredients: 1 recipe Pate Sablee; 1/3 cup plus 2 tablespoons toasted skinned hazelnuts, coarsely chopped; 2 tablespoons all-purpose flour; 1/4 teaspoon coarse salt; 1/2 stick (4 tablespoons) unsalted butter, room temperature; 1/3 cup granulated sugar; 1 large egg; 4 just-ripe apricots; 1/2 cup heavy cream; 1/4 cup confectioners' sugar; 1/4 teaspoon pure vanilla extract; 3/4 cup creme fraiche; 3 tablespoons apricot jam; 1 tablespoon fresh lemon juice