Pit the apricots and set 12 of them aside for the garnish.
Cook the rest of the apricots down into a stew with the sugar vanilla pod for 10 to 15 min without a lid, mixing occasionally.
Preheat the oven to 200 °C.
Roll out the dough, place it in the tart tin and prick with a fork. Pour the stewed apricots into the pastry and place the apricots we set aside previously on the tart.
For a 22cm tart tin (8.5 inches)