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1
Line a baking sheet with parchment paper; set aside.
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2
On a lightly floured surface, roll one disk of dough into a large round, about 1/8 inch thick.
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3
Using a 3-inch cookie cutter, cut out 12 rounds.
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4
Transfer rounds to the prepared baking sheet; refrigerate until chilled, about 30 minutes.
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5
Repeat process with the remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate.
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6
Remove disks from refrigerator.
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7
Using paper towels, blot the poached apricots halves to eliminate excess liquid; place one in center of each chilled round.
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8
Brush cold water around edges of dough; cover each with an unchilled round.
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9
Gently press edges together to seal.
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10
Refrigerate about 30 minutes.
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11
Preheat the oven to 425F.
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12
Remove tarts from refrigerator.
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13
Using a paring knife, slash the top of each tart in a crosshatch fashion.
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14
Brush with water, and generously sprinkle with sugar.
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15
Bake 15 minutes.
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16
Reduce oven heat to 350F.
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17
Continue baking until golden brown, 15 to 20 minutes more.
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18
Transfer pies to a wire rack to cool slightly before serving.
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19
Or let cool completely, and store in an airtight container at room temperature up to 4 days.
