In a small bowl, dissolve yeast in warm water let stand until foamy, 5 to 10 minutes.
In a medium bowl, mix flour, 1/2 cup of the sugar, and salt. With a pastry blender or two knives, cut in butter until pieces are the size of small peas. Add egg and yeast mixture blend until mixture forms a ball. Divide dough into two equal portions. Cover and chill at least 30 minutes or up to 2 hours.
In a medium bowl, combine preserves, pecans, dried apricots, and remaining 1/4 cup sugar set aside.
Preheat oven to 375°. Grease a 13 x 9 x 2-inch baking pan.
On a lightly floured surface, roll one portion of dough into a 13 x 9-inch rectangle. Carefully fit into pan. Evenly spread apricot filling over dough to within 1/2 inch of all edges. Roll remaining dough into a 13 x 9-inch rectangle. Place on top of fruit mixture lightly press edges to seal.
Bake 25 to 30 minutes until golden brown. Cool pan on a wire rack.
Store tightly covered in a cool place up to 3 days. Cut into bars. Just before serving, dust with powdered sugar.
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