I’ve done a bunch of fruit beers, many of them with wheat, so I think I can help somewhat. I have not done one with apricots, so I can’t help with the quantity to use; you’ll have to figure that one yourself.
First off, reconsider getting the fruit at the fruit market. Frozen fruit from the grocery store is usually picked when it is ripe, not earlier as it doesn’t have to travel for some days to get to the consumer. So not only is it cheaper, the flavor is usually better. It is also mushy from the freezing process, which breaks apart cell walls. That is an advantage for a brewer as the juice and flavor is released better. If you do decide to use fresh fruit, freeze and thaw it before adding it to the beer. Also, remove the pits, as I seem to remember that they can have some nasty tasting chemicals in them which can get leached into the beer by the alcohol.
The best time to add fruit is once primary fermentation has wound down. Adding it sooner results in a lot of the aromatic compounds being blown away with the CO2 from the yeast. Just dump the fruit in another sanitized bucket (put it in a sanitized nylon mesh sack if you want), then rack the beer onto it. Then leave it for a month. It is rare, but it is possible for some microbe to get into the beer with the fruit. I’ve had this happen a couple of times. It doesn’t ruin the beer, but it will give it a lambic-like twang. If it happens, giving it a month will allow whatever is there to finish it’s work and thus avoid the risk of bottle bombs.