Place the flour, powdered sugar, baking powder and salt into a food processor and pulse about 5-6 times until combined.
Cut the butter into ½” cubes and add to the flour mixture. Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.
In a small separate bowl, whisk together the whole egg, egg yolk and vanilla. Add the mixture to the food processor and pulse until the dough just begins to come together.
Dump the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.
Divide the dough into 2 piieces. One should be a bout 2/3 of the total dough and the other 1/3. Shape the larger piece into a circle and the smaller one into a rectangle. Wrap both in plastic and refrigerate for at least 2 hours.
Preheat your oven to 350℉
Take the larger circular piece of dough and, on a lightly floured surface, roll the dough into a circle about ⅛" thick. It should be approximately 12" in diameter.
Take the dough and line the 9" tart pan. Remove any excess dough from the edges.
Spread the apricot preserves in an even layer.
Take the remaining piece of dough and the scraps left from the bottom cust and roll it into a rectange about 10" x 8", ⅛" thick.
Cut 10 strips ¾" wide by 10" long.
Place 5 strips over the jam spaced evenly apart. The strips should hang over the edge of the pan. Turn the pan 45° and place 5 more strips across the existing 5 creating a lattice pattern. Remove the excess dough from around the edges.
Optional: Go around the edge and press down the dough about ¼". So that the crust is even with the depth of the preserves.
Bake for 30-35 minutes, until golden brown.
Allow to cool completely then remove from the tart pan.
