MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
 
  FOR CRUST: Stir flour, 1/8 teaspoon sugar and salt in bowl to
  blend. Add butter;rub in with fingertips until coarse meal forms.
  Mix in enough water by tablespoons 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-inch round.
  Transfer to prepared baking sheet.

  FOR FILLING: Mix flour and 2 teaspoons sugar in bowl. Sprinkle
  over crust, leaving 1 1/2-inch border. Place apricots cut side
  down on crust, placing close together and leaving 1-1/2 inch
  border at outer edge. Scatter cherries over apricots. Top with 4
  tablespoons sugar. Fold pastry edges up around apricots, pressing
  against apricots to form scalloped border. Brush crust with
  butter; sprinkle with 1/2 tablespoon 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-inch-diameter tart pan bottom under tart, then
  place tart on platter. Serve with ice cream or yogurt.
  
  Recipe by Bon Appétit, June 1995
 
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