Apricot Crostata

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3 cups flour, plus more for dusting the work surface

1 cup confectioners' sugar, plus more for dusting

1/4 teaspoon fine sea salt or table salt

Finely grated zest of 1 lemon

16 tablespoons (2 sticks) chilled unsalted butter, cut into 1/2-inch dice

1 large egg

2 large egg yolks

10 apricots

2 tablespoons freshly squeezed lemon juice

1/2 cup plus 2 tablespoons sugar

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