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Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.

• 1 bottle (750 ml) white wine, such as Pinot Grigio
• 1/4 cup sugar
• 1 vanilla bean, split and scraped
• 1 cinnamon stick
• 10 to 12 apricots (about 2 pounds), halved and pitted
• 2/3 cup blanched hazelnuts, toasted
• 1/2 cup sugar
• 6 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• 1 large egg
• 1 tablespoon hazelnut liqueur (such as Frangelico)
• 3/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1 12-by-16-inch sheet puff pastry, thawed
• 1 large egg, lightly beaten
• 1 tablespoon heavy cream

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