Cherry Apriot Tart

1 pastry crust. I baked this in a pie pan because I don't yet own a tart pan (problem soon to be rectified.)

Apricot Sauce-make in sauce pan on stove
6 or so apricots, as ripe as possible.
1 Tbsp butter
1/4 c. apple cider vinegar
1/4 c. sugar
1 Tbsp corn starch
1/3 c. water
1 Tbsp Basalmic Vinegar.
Cook down on stove, stirring frequently. Let cool, then run through food processor until smooth.

Cherry Tart.
Roll out pie crust, place in pan. Fill with halved cherries skin side down. Sprinkle about a Tbsp Tapioca over cherries.Pour Apricot sauce over, spread so that all is covered, with cherries poking through. Bake in oven at 360 for about 35-45 minutes, until it looks solidified.