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1
In a small saucepan, stir cherries, apricots, sugar, lemon juice, and salt. Simmer for about 3-4 minutes, or until the fruit is bubbly. You may have to use a wooden spoon to break them up a bit.
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2
Lower the heat and whisk together the cornstarch and water. Stir the slurry into the fruit, stirring constantly, until it is a thick, jam-like consistency. Remove from the heat, transfer to a bowl and refrigerate for at least 30 minutes to cool completely.
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3
On a lightly floured surface, roll out the 2 dough rounds into larger rectangles about 1/4-inch thick. Cut the dough into 3x4 inch rectangles. You should get 12 total squares between both doughs. Gather the scraps of dough and re-roll to cut more rectangles if necessary.
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4
Place 6 rectangles on a parchment-paper-lined baking sheet.
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5
Whisk egg and water together, then lightly brush the edges of the dough on the 6 rectangles. Place 2 tablespoons of filling in the center of each rectangle. (You may have some left over-it's perfect on toast.) Lay another rectangle on top and crimp the edges with a fork. Continue with the remaining tarts.
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6
Preheat oven to 400u00b0F. Lightly brush the tops of the tarts with egg wash. Use a fork to poke small holes in the top of the dough to allow steam to escape. Bake for 15 minutes or until golden brown. Remove from the oven and let it cool a little before glazing.
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7
Whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. If the glaze seems too thick, you can add another teaspoon or two of milk. Use a spoon to glaze each tart and top with sprinkles, if desired.
