Preparation / Directions:
Stir 1 cup flour, sugar, and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tbsp. until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
Preheat oven to 400 degrees. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.
Mix flour and 2 tsp. sugar in bowl. Sprinkle over crust, leaving 1-1/2 inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tbsp. sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with coarse sugar.
Bake until crust is golden and fruit is tender about 1 hour. Remove from oven. Lightly brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen. Remove to platter, serve with ice cream.
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