Preheat the oven to 350°F.
Work the dough on a lightly floured surface until it comes together. Roll out with a rolling pin and place it on top of the pie pan.
Push into the pie pans. Remove the exceed of dough with the rolling pin.
Press the dough into the side and remove the exceed with a knife.
Prick the bottom with a fork.
Place two pieces of saran, in a cross shape, on top of the pie, pour some dried beans and close the saran wrap. Making sure that it is not in contact with the metal of the pan.
Bake for 10 minutes at 350°F.
In the meantime, rinse, dry and cut the apricots.
Remove the beans from the top of the pies by simply lifting the saran wrap without touching the hot beans.
Place the apricots nicely on top of the crust. Whisk quickly the batter and pour on top of the apricots.
Bake for 50 minutes for the small tarts and 1h for the big one.
Wait for it to cool down before unmolding.