For filling, in a medium saucepan combine the sugar and cornstarch. Stir in the apricot nectar Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Stir in the brandy or orange juice and margarine or butter. Stir in apricots and cherries; set aside. For pastry, on a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to the edge, forming a circle about 14 inches in diameter. Loosely wrap pastry around rolling pin. Unroll the pastry onto a 10-inch pie plate or quiche dish (see photo, at left). Ease pastry into the plate or dish, being careful not to stretch it. Trim pastry to 1-1/2 inches beyond the edge of the plate. Pour the filling into the pastry-lined dish. Fold the pastry border up and over the filling, pleating the pastry to fit (see photo, above). Lightly brush the pastry with milk. Bake in a 375° oven for 45 to 50 minutes or till pastry is golden. Cool tart on a wire rack. Before serving, sift powdered sugar atop pastry edges. Makes 8 servings. Nutrition facts per serving: 350 cal., 16 g total fat (4 g sat. fat], 0 mg chol., 102 mg sodium, 47 g carbo., 2 g fiber, 3 g pro. PC148