Apricot Cherry Tart

crust for a 10" tart , blind-baked [picture of nice tart]
300g cherries, pitted
130g sugar
2T tapioca flour
1/8t almond extract
4 apricots, halved
2t brown sugar
  1. Mix the cherries, sugar, and tapioca flour in a pan and cook over medium heat till thickened. Add almond extract and let cool.
  2. Arrange the apricot halves, cut-side-up, on a microwavable plate. Put a dab of brown sugar in the hollow of each, then microwave for a minute or so, till they're softened.
  3. Spread the cherries in thecrust, then arrange the apricot halves, cut-side-down, on top. Bake at 375 for 20 minutes. Cool before eating.