Apricot Cherry Tart

• 1 cup flour
• 1 tablespoon sugar
• 18 teaspoon salt
• 6 tablespoons unsalted butter, cut into small pieces
• 12 cup ice water
• 12 cup almond paste
• 14 cup unsalted butter
• 1 tablespoon sugar
• 2 teaspoons flour
• 1 egg, beaten
• 2 lbs small apricots, halved and pitted
• 12 lb cherries, pitted
• 2 tablespoons unsalted butter, melted
• 1 tablespoon sugar

1. To make crust,combine flour,sugar and salt in bowl,add butter and blend with pastry blender until butter is incorporated in flour,but still visible.
2. Add ice water,blend with fork until dough begins to stick together.
3. Gather dough into flat disc.
4. Cover with plastic wrap and refrigerate 30 minutes.
5. Roll out dough into 1/4 inch thick circle and place on parchment paper lined baking sheet.
6. Refrigerate until ready to use Preheat oven to 400 degrees.
7. For filling,combine almond paste and butter,mix with hand mixer until light and fluffy.
8. Add flour and sugar and mix until combined.
9. Add egg.
10. Mix well.
11. Remove crust from refrigerator,spread filling over crust leaving 1 inch border.
12. Arrange apricots cut side down over the filling,arrange cherries between apricots.
13. Sprinkle fruit with sugar.
14. Fold the 1 inch border over the fruit,brush edge with melted butter and sprinkle with sugar.
15. Bake until golden,30-40 minutes.

flour, sugar, salt, unsalted butter, water, almond paste, unsalted butter, sugar, flour, egg, apricots, cherries, unsalted butter, sugar

Taken from www.food.com/recipe/apricot-cherry-tart-27958 (may not work)