Apricot-cherry bake
Instructions:
- Preheat the oven to 400F. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in the prepared baking dish.
- On a lightly floured work surface, roll out the pate brisee into a 12-inch round. Cut into 4 3-inch strips; then cut the strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.
- Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.