Ingredients

Makes 12

　　All-purpose flour, for the work surface

　　Martha’s Perfect Pâte Brisée (page 647)

　　12 Poached Apricot Halves (page 443)

　　3 tablespoons sugar

　　

Step 1

Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll one disk of dough into a large round, about 1/8 inch thick. Using a 3-inch cookie cutter, cut out 12 rounds. Transfer rounds to the prepared baking sheet; refrigerate until chilled, about 30 minutes.

　　

Step 2

Repeat process with the remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate. Remove disks from refrigerator.

　　

Step 3

Using paper towels, blot the poached apricots halves to eliminate excess liquid; place one in center of each chilled round. Brush cold water around edges of dough; cover each with an unchilled round. Gently press edges together to seal. Refrigerate about 30 minutes.

　　

Step 4

Preheat the oven to 425°F. Remove tarts from refrigerator. Using a paring knife, slash the top of each tart in a crosshatch fashion. Brush with water, and generously sprinkle with sugar.

　　

Step 5

Bake 15 minutes. Reduce oven heat to 350°F. Continue baking until golden brown, 15 to 20 minutes more. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.