Process flour, sugar and butter until crumbly. With motor operating, add egg yolks and enough iced water to make ingredients cling together. Turn dough onto floured surface, knead gently until smooth. Shape dough into disc, enclose in plastic wrap; refrigerate 30 minutes.

Preheat oven to 160°C. Grease 11cm x 34cm loose-based flan tin.

Meanwhile, for apricot filling, cook ingredients, stirring, in medium saucepan, over medium heat about 10 minutes or until apricots soften. Cool 10 minutes. Blend or process apricot mixture until almost smooth.

Reserve one quarter of the dough. Roll remaining dough between sheets of baking paper until large enough to line tin. Ease dough into tin, press into sides; trim edges, reserve excess dough. Spread apricot filling into pastry case; spread with jam.

Roll reserved dough between sheets of baking paper until 5mm thick; using crinkle-cut pastry cutter, cut 1cm strips from dough. Decorate tart in lattice pattern using pastry strips; sprinkle with nuts. Bake about 50 minutes.