Categories: Desserts, Fruits/nuts 
      Yield: 12 servings 
  
           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.