Crostata with Poached Apricots and Pignolata - Lidia

Ingredients

• 1 batch (12 ounces) Sweet Tart Dough, chilled (see here)
• For the apricot filling:
• 8 ounces dried apricots (about 1-1/2 cups)
• 2/3 cup water or more
• 1/2 cup apricot jam, stirred to loosen
• Optional: 2 tablespoons sweetened condensed milk (a nice touch but not mandatory!)
• For the pignolata topping:
• 7 ounces (a standard package) almond paste
• 1/2 cup sugar
• 2 whites from large eggs
• 1 cup pine nuts