Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rustic Cherry-Apricot Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Lauren Ross Prep Time: 35 mins Total Time: 2 hrs 5 mins Yield: 1 10-inch pie Cornmeal contributes nutty flavor and wonderful texture to the crust for this freeform summer-fruit tart. Ingredients Crust 2 cups unbleached all-purpose flour, plus more for dusting ½ cup coarse cornmeal 1 tablespoon granulated sugar 1 ½ teaspoons kosher salt 2 sticks cold unsalted butter, cut into small pieces 6 to 8 tablespoons ice water Filling 1 ½ pounds apricots, pitted and cut into ¾-inch wedges 1 pound fresh sweet cherries, pitted and halved ¾ cup granulated sugar 3 tablespoons cornstarch Pinch of kosher salt 1 large egg, whisked Coarse sanding sugar, for sprinkling Directions Crust:Pulse flour, cornmeal, granulated sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. Drizzle in 6 tablespoons ice water evenly. Pulse until dough holds together when pressed between 2 fingers (it should not be wet or sticky). If too dry, add more water, 1 tablespoon at a time; continue pulsing. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour; or freeze up to 3 months. Filling:In a large bowl, combine apricots, cherries, granulated sugar, cornstarch, and salt. On a lightly floured piece of parchment, roll out dough to a 15-inch circle. Transfer to a 10-inch pie dish; pour filling into crust. Fold edges of crust over filling, overlapping as necessary. Brush edges of dough with egg wash and sprinkle with sanding sugar. Refrigerate until firm, about 30 minutes. Preheat oven to 375 degrees, with racks in middle and bottom. Place a foil-lined baking sheet on bottom rack. Bake on middle rack until pastry is golden and juices are bubbling in center, about 1 hour, 15 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool at least 2 hours before serving. Pie can be stored at room temperature up to 1 day. Rate it Print