Pour the apricots into a sieve and drain well. Put flour, baking powder, sugar, salt and vanilla sugar into a mixing bowl and mix. Add eggs, oil and yoghurt and mix with the whisk of the hand mixer to a smooth dough.
Put it in a greased, flour-spread spring plate (lower Ø 26 cm, upper Ø 28 cm), smooth it down. Spread the apricots evenly on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.
After about 25 minutes of baking time cover the tart with aluminium foil. In the meantime, pass the jam through a fine sieve. Take the tart out of the oven and place it on a grid. Spread the apricots with the jam.
Let the tarte cool down. Remove from the springboard. Dust the edge with icing sugar. Serve with whipped cream.