Tart Apricot Tart

I have never tasted a really good fresh apricot. I even went to Red Jacket Orchard's booth at the Union Square farmers' market last year, but it must've been too early or late. So yesterday when I went to the grocery to buy some kind of fruit to make a tart filling, I veered toward the apricots (they were giving off a very apricot-y scent). I figured a cooked apricot would taste more like an apricot than any fresh apricot I had had.

And they did, but they were also really, really tart. Do apricots get sweet? If I made this tart again I'd add a lot more sugar, and maybe leave out the lemon. Maybe the tartness of apricots is why lots of the tart recipes I saw added a cream cheese or frangipane layer.

I used a refrigerated pie crust, which I rolled out thinner to fit into my 10-inch tart pan (not sure I needed to, though; I had a bit of extra). Mixed sliced apricots with 5 tablespoons sugar, 1 1/2 tablespoon cornstarch, 1/2 tablespoon lemon juice and some zest. Arranged in a spiral, then baked at 425 for 15 minutes, then turned it down to 375 for another 25 minutes. Then I brushed it with melted cherry jam (what I had on hand), and I can't decide if that ruined the way it looked or added interesting color.

Another thing I noticed was that apricots are tiny, so the edges of my tart were too high. I'd form the tart edges lower next time.