For pastry, in a large mixing bowl stir together the flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk mixture to make 3/4 cup total liquid, mix well. Stir egg yolk mixture into flour mixture, mix well. set aside 1/3 of the dough.

On a lightly floured surface, roll remaining 2/3 of the dough into an 18x12 inch rectangle. To transfer pastry, carefully wrap it around the rolling pin and then unroll into a 15x10x1 inch baking pan (pastry will hang over edges of pan). Preheat oven to 375* .

In a large bowl combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the prepared crust.

Roll the remaining dough into a 16 x 11 inch rectangle; place over fruit. Bring bottom pastry up and over top pastry. Seal edges with the tines of a fork. Prick top pastry over entire surface with the tines of the fork.

Bake about 40 to 50 minutes or until golden brown. Cool in pan on a wire rack. Serve warm or cool. Drizzle with glaze. Makes about 24 2x3 inch bars.

Vanilla Glaze: In a small bowl combine powdered sugar, vanilla and enough milk to make it drizzly.