In a heavy saucepan, combine the apricots, water, sugar, gingerroot, lemon juice and zest; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until apricots are tender.
Uncover; simmer 5-10 minutes longer or until thickened and liquid is absorbed. Transfer to a food processor; cover and pulse five times or until mixture is smooth and thickened. Pour into a small bowl; cool.
Trace the removable bottom of an 11-in. tart pan on waxed paper; set aside. Grease tart pan; dust with matzo meal and set aside.
In a food processor, combine the pecans, sugar, ginger and salt; cover and process until pecans are finely ground. Add eggs; cover and process until mixture forms a moist ball. Place half of the dough in a bowl; cover and refrigerate. Press remaining dough over the bottom and up the sides of prepared pan.
Bake at 350° for 12-15 minutes or until crust is puffed and lightly browned. Press bottom of crust lightly to flatten if necessary. Cool on a wire rack.
In a microwave, melt chocolate; stir until smooth. Spread over crust. Chill for 10 minutes or until set. Spread apricot filling over chocolate. Press remaining dough over waxed paper circle.
Invert dough over filling; carefully peel off waxed paper and discard. Press edges of dough to edge of tart pan to seal.
Bake at 350° for 35-40 minutes or until lightly browned and dry to the touch. Cool completely in pan on a wire rack. Cover with foil and let stand overnight.
For garnish, melt chocolate; stir until smooth. Drizzle 2 tablespoons over tart. Dip pecans halfway in remaining chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Garnish tart with dipped pecans and dried apricots.