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Title: Apricot And Cherry Country Tart
Categories: Pies, Ice cream, Fruit
Yield: 6 Servings

Crust:
1 c All-purpose flour
1/8 ts Sugar
1 pn Salt
6 tb Unsalted butter; chilled
2 1/2 tb Ice water
Filling:
2 tb All-purpose flour
5 1/3 tb Sugar
8 lg Apricots; halved, pitted
1 c Cherries; pitted
2 tb Unsalted butter;
- melted, cooled
Accompaniment:
Vanilla ice cream or
- frozen yogurt

Crust:

Stir flour, 1/8 ts sugar, and salt in bowl to blend. Add butter;
rub in with fingertips until coarse meal forms. Mix in enough water
1 tb at a time until clumps form. Gather into ball; flatten into
disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
Preheat oven to 400?F. Line baking sheet with parchment. Roll out
dough on floured surface to 11" round. Transfer to prepared baking
sheet.

Filling:

Mix flour and 2 ts sugar in bowl. Sprinkle over crust, leaving
1-1/2" border. Place apricots cut side down on crust, placing close
together and leaving 1-1/2" border at outer edge. Scatter cherries
over apricots. Top with 4 tb sugar. Fold pastry edges up around
apricots, pressing against apricots to form scalloped border. Brush
crust with butter; sprinkle with 1/2 tb sugar.

Bake until crust is golden and fruit is tender (some juices from
fruit will leak onto parchment), about 1 hour. Remove from oven.
Using pastry brush, brush tart with juices on parchment. Gently
slide parchment with tart onto rack. Carefully run long knife under
tart to loosen (crust is fragile). Cool on parchment until
lukewarm. Slide 9"-diameter tart pan bottom under tart, then place
tart on platter. Serve with ice cream or yogurt.

Recipe FROM: Bon Appetit, Jun 1995

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