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

  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 Appétit, Jun 1995

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