For the dough, dice the butter and sift the flour and powdered sugar. Quickly prepare the butter with the powdered sugar, lemon zest, 1 pinch of flour, salt, egg yolks and 1 tbsp. water with the dough hook of the mixer to a smooth dough. Wrap in plastic wrap and set aside to cool for 1 hour.
For the topping, drain the ricotta in a sieve. Rinse and drain the apricots and cut them crosswise. Blanch in boiling hot water for 20-30 seconds, then rinse and drain. Skin, halve and pit the apricots. Place in a work bowl and marinate with juice of one lemon.
Line the bottom of a tart pan (28 cm ø) with parchment paper. Roll out the dough on floured surface to 30 cm ø. Spread out the pastry. Bake in a heated oven for 15 minutes at 180 degrees (gas 2-3, convection oven for 10-15 minutes at 160 degrees) on the second rack from the bottom.
2. ledge from below pre-bake. Remove from the oven and cool slightly. 4.
Drain the apricots. Stir the ricotta with 30 g powdered sugar and the egg yolk. Spread the cream cheese mixture evenly on the pastry base, smooth it out and place the apricot halves close together, domed side up, evenly on top. Dust with the remaining powdered sugar. The tart repeatedly in the oven form and bake at the same heat and ledge 40-50 min.
For the glaze, warm the jam slightly, spread through a sieve and cool. Remove the tart from the heat and cool for 15 min. The apricot