Hazelnut Frangipane Tart With Apricots And Softly Whipped Creme Fraiche

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Martha Stewart


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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

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