Short pastry
- rolled out
- to about 1/8-in thickness
12 tb Granulated sugar
2 tb Granulated sugar
-to sprinkle on
- rolled pastry
Apricot jam; warmed
Fresh fruit
-such as
-Golden Delicious apples,
- Pears and so forth
Butter
1/2    Lemon, juice only

PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches
across using a cookie or biscuit cutter. Gather into a ball the dough
remaining from the cutouts, roll again and cut additional circles. Sprinkle
with about 2 tablespoons of sugar, stack with waxed paper between and
refrigerate, or better, freeze.

Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon
juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a
disk of dough, turn the edges up as though making a small pizza. Spread a
little apricot jam over the pastry. Put a few slices of overlapping fruit
on, paint with more apricot jam, sprinkle with a tablespoon of sugar and
dot with butter. Bake for 15 minutes. The pastry edges should be golden
brown.