Apricot Tart With Whiskey Pecan Frangipane

Ingredients

• ¼ cup (28 g) powdered sugar
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 1½ cups (188 g) all-purpose flour, plus more
• ½ cup (1 stick) chilled unsalted butter, cut into pieces
• 2 large egg yolks
• 1½ cups (170 g) pecans
• 1 large egg
• ⅔ cup (133 g) granulated sugar
• ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ½ cup (1 stick) unsalted butter, room temperature
• 2 Tbsp. whiskey, preferably bourbon
• ½ tsp. vanilla extract
• 4–5 apricots, halved, pits removed
• A 9"-diameter tart pan with removable bottom

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