Blend flour, icing sugar, and butter in a food processor until crumbly.
Add egg and mix until the dough holds together.
Shape into a ball, wrap in film, and chill for 15 minutes.
Preheat oven to 200°C and heat a baking tray inside.
Roll two-thirds of the pastry and line a 23cm fluted tin.
Press pastry into the tin edges using a small dough ball.
Sprinkle grated marzipan over the base of the tart.
Arrange dried apricots cut-side down over the marzipan.
Roll the remaining pastry into a lid and dampen the base edges.
Seal the lid over the fruit and press edges together.
Bake on the preheated tray for 30-35 minutes until golden.
Dust with icing sugar and serve with crème fraîche.