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1
Blend flour, sugar and salt in processor.
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2
Add butter; cut in using on/off turns until mixture resembles coarse meal.
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3
Blend in water by tablespoonfuls until moist clumps form.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic; chill 30 minutes.
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6
(Can be made 1 day ahead.
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7
Keep chilled.)
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8
Roll out dough between 2 sheets of plastic to 11-inch round.
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9
Remove top sheet of plastic from dough and invert dough onto 9-inch-diameter tart pan with removable bottom.
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10
Remove second sheet of plastic.
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11
Press dough onto bottom and up sides of pan.
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12
Fold excess dough in, forming double-thick sides.
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13
Pierce dough all over with fork.
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14
Freeze 20 minutes.
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15
Preheat oven to 375F.
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16
Bake crust until set but still pale, piercing with fork if crust bubbles, about 25 minutes.
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17
Cool on rack.
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18
Maintain oven temperature.
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19
Blanch apricots in pot of boiling water 1 minute.
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20
Transfer to bowl of ice water to cool.
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21
Drain.
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22
Peel, halve and pit apricots.
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23
Cut each apricot half into 3 wedges.
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24
Arrange, rounded side down, in crust.
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25
Arrange cherries over and around apricots.
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26
Sprinkle sugar over.
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27
Bake tart until apricots are tender, about 50 minutes.
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28
Transfer to rack.
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29
Stir apricot preserves in heavy small saucepan over low heat until melted.
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30
Strain.
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31
Brush strained preserves over fruit in tart.
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32
Remove pan sides from tart.
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33
Place tart on platter.
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34
Serve slightly warm or at room temperature.
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35
(Can be made 4 hours ahead.
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36
Let stand at room temperature.)
