Preparation

• Preheat oven to 425 degrees.
  Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
  In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
  Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
  Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.