Frangipane is a classic pastry filling with ground almonds. Here, pistachios are also added. Both the pastry and the filling can be made one day before baking.

For crust: Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.

For filling: Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and chopped rosemary and blend to paste consistency. Using on/off turns, mix in egg, both extracts and cream. Let stand at room temperature maximum 1 hour before using or keep chill.

Preheat oven to 375°F. Place over the dough a layer of foil and fill with dried beans or rice. Bake 20 minutes or until dough start to get cooked but with out any color. Remove foil and weights and spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles a top filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.

For glaze: Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart and decorates with rosemary sprigs.