Preheat oven to 375 degrees.
Press dough into an 8-inch tart ring. Prick sides and bottom with the tines of a fork. Cover with parchment sheet or foil and weigh down with raw rice or beans or if you’re a fancy kind of person, pie weights.
Bake pie shell for 6 minutes. Remove from oven, remove beans, parchment or foil. Allow pie shell to cool for a few minutes.
Spread frangipane over the bottom of the pie shell — it should be enough to cover.
Drain apricots Pour the apricot soaking liquid into a glass. Drink it. You will thank me.
Split the drained apricots lengthwise. Toss with the tablespoon of lemon juice.
Arrange apricot halves in the tart so they cover the frangipane. If you’re lucky, you may have one or two left over. Eat them.
Bake for 30 minutes, or until tart smells sweet, fragrant and is lightly browned.
Let tart cool slightly, then brush apricots with a tablespoon or two apricot jam for a pretty, glazed finish.