Fresh Apricot Tarts

1 recipe of Cookie pie crust

3⁄4 pound apricots, pits discarded, cut into 1⁄4" wedges

4 tsps. sugar

1⁄2 cup apricot jam

1. On a lightly floured surface, roll out half the Cookie pie crust to a 1⁄8" thick rectangle, about 6 by 11 inches. Using a 5" round cutter or a bowl, cut out 2 circles; transfer to a parchment-lined baking sheet. Repeat with remaining dough. Using a fork, poke several holes in the crusts to prevent them from ballooning while cooking. Chill the dough on the sheet in the refrigerator for 15 minutes.
2. Heat the oven to 400°F and bake the crusts until they're pale golden, about 10 minutes. Remove from the oven and reduce the temperature to 350°F. Arrange the apricots in a fan shape on the crusts. Sprinkle 1 teaspoon sugar on each tart and bake until the tarts are golden and the apricots start to brown, 25 to 35 minutes. As tarts bake, warm the jam in a saucepan. Remove the tarts from the oven and cool. Strain the jam into a bowl and discard the solids; this is your apricot glaze. Brush the glaze on the tarts and enjoy.