In a large skillet, cook and stir onion and garlic in 1 tablespoon of hot oil over medium-high heat about 7 minutes or until onion is golden. Remove onion mixture from skillet.

In the same skillet, cook and stir lamb in the remaining 1 tablespoon hot oil over medium-high heat for 4 minutes. Return onion mixture to skillet. Add wine, salt, cumin, red pepper, and black pepper. Cook about 5 minutes more or until most of the liquid has evaporated, stirring occasionally. Stir in apricots and/or raisins and mint; set aside.

Preheat oven to 375 degrees F. On a lightly floured surface, roll out one pastry sheet to a 12-inch square. Carefully transfer the pastry to a 9-inch tart pan with removable bottom. Gently press pastry into bottom and up sides of tart pan. Trim edges, leaving a 1-inch overhang.

Transfer meat mixture to pastry in tart pan, spreading evenly. Roll out the remaining pastry sheet to a 12-inch square. Trim pastry into a 10-inch circle. Cut slits for vents or make cutouts with small cutters. Place pastry circle on top of filling. Lightly brush the overhang with water. Seal edge of pastry circle to the edge of the bottom pastry at edge of pan by pressing pastry with your hand around the edge of the pan to remove excess pastry.

Bake tart for 35 to 40 minutes or until pastry is browned. Cover with foil the last 5 to 10 minutes to prevent overbrowning. Transfer tart in pan to a wire rack and let cool for 10 minutes. Carefully remove sides of pan. Transfer tart to a serving platter. Cut into wedges to serve. Makes 12 servings.

Make-Ahead Directions: Prepare meat mixture as directed through Step 2. Transfer meat mixture to a container; cover and chill in the refrigerator for up to 3 days. Continue as directed in Step 3. Before assembling tart, transfer meat mixture to a large skillet; heat through.