PREPARATION

Spread pecans in a 10-inch tart pan with removable rim and bake in a 350° oven until golden in the center (break one to check), 8 to 12 minutes. Let cool.

In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture comes together in a ball. Press dough evenly over bottom and up sides of tart pan.

Wash the apricots, pat dry. Cut them into quarters, remove the pit.

Crumble the biscuits and mix with the mascarpone. Spread the cheese on the baked pie crust. Arrange the apricot quarters on there, with the skin side up. Spread them with butter, sprinkle with sugar and put the cake for 20 minutes in the oven at 350°F.

Let the cake cool down for 5 minutes in the form. Take them out and let cool on a wire rack. Sprinkel the tart with icing sugar and work it off with coarsely chopped pistachios.