Combine butter, 1/4 cup sugar, and egg yolks and work together with fingers until smooth.
Add vanilla extract and mix well.
Work in flour and knead to form a smooth dough.
Form into a ball and put into a plastic bag.
Chill for 30 minutes and roll out to fit an 8 or 9 inch glass pie plate.
Prick bottom and sides of crust with fork.
Cook on roast setting for 6 minutes.
Meanwhile, wash, peel, core, and thinly slice cooking apples.
Place one-third of the apple slices in the pastry shell; sprinkle on 2 tablespoons of remaining sugar.
Repeat.
Arrange the remaining apples in an attractive ring on top.
Cook on high for 7 minutes or until apples are soft.
Remove from oven.
Heat apricot jam in a small custard cup on highest setting for 1 minute.
Brush jam over flan while hot.