Cream together the butter and powdered sugar in a mixing bowl until fluffy and pale. Add egg and vanilla extract, mixing until incorporated. Gradually sift in flour and salt, stirring until combined. Chill the dough in plastic wrap for at least 1 hour.

Boil the dried apricots in water for 20 minutes until plump and soft. Drain and mix with apricot preserves to create the filling.

Preheat oven to 350°F (175°C). Roll out chilled dough into a circle about ¼ inch thick. Transfer to a tart pan and trim excess dough.

Spread the apricot filling over the crust, smoothing it to the edges. Bake for 15-20 minutes until crust is lightly browned and filling is bubbling.

Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Serve warm or at room temperature.