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1
Stir flour, 1/8 teaspoon sugar and salt in bowl to blend.
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2
Add butter; rub in with fingertips until coarse meal forms.
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3
Mix in enough water by tablespoons until clumps form.
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4
Gather into ball; flatten into disk.
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5
Wrap in plastic; chill at least 1 hour and up to 2 days.
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6
Preheat oven to 400F.
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7
Line baking sheet with parchment.
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8
Roll out dough on floured surface to 11-inch round.
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9
Transfer to prepared baking sheet.
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10
Mix flour and 2 teaspoons sugar in bowl.
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11
Sprinkle over crust, leaving 1 1/2-inch border.
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12
Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge.
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13
Scatter cherries over apricots.
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14
Top with 4 tablespoons sugar.
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15
Fold pastry edges up around apricots, pressing against apricots to form scalloped border.
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16
Brush crust with butter; sprinkle with 1/2 tablespoon sugar.
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17
Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour.
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18
Remove from oven.
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19
Using pastry brush, brush tart with juices on parchment.
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20
Gently slide parchment with tart onto rack.
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21
Carefully run long knife under tart to loosen (crust is fragile).
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22
Cool on parchment until lukewarm.
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23
Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter.
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24
Serve with ice cream or yogurt.
