Put 175 g flour, 30 g icing sugar, 1 pinch of salt, 85 g butter in pieces and egg in a bowl. Knead first with the dough hooks of the mixer, then with your hands to a shortcrust pastry. Cover and chill for about 30 minutes.
In the meantime grease a tart tin (approx. 24 cm Ø). Wash, halve and stone the apricots. Caramelise 130 g icing sugar, 5 tbsp. water and 100 g butter in a pan. Distribute immediately in the mould.
Place the apricots in the hot caramel with the slices side by side.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out the dough round (approx. 25 cm Ø) on a floured work surface. Roll onto the floured cake roll and roll over the apricots.
Carefully press the protruding edges of the dough downwards into the mould. Bake in a hot oven for 25-30 minutes.
Leave the tart to rest in the mould for about 10 minutes, then carefully turn it over onto a cake plate. Stir the crème fraîche until smooth and drizzle over the tart.