- 1 (17-ounce) can apricot halves, undrained
- 2 tablespoons lemon juice
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 cup whipping cream
- 24 baked (2 3/4-inch) commercial tart shells
- Additional whipped cream
- Toasted coconut
How to Make It
Drain apricots, reserving 1/2 cup syrup. Set syrup aside.
Press apricots through a food mill or sieve. Combine apricot puree and lemon juice; stir well, and set aside.
Sprinkle gelatin over water. Let stand 5 minutes; stir gently. Combine apricot syrup, apricot puree mixture, gelatin, sugar, and salt in a medium mixing bowl; stir well. Chill until partially set.
Pour 3/4 cup whipping cream into a chilled bowl, and beat until stiff peaks form. Fold into apricot mixture. Spoon 2 tablespoons mixture into each tart shell. Chill thoroughly. Dollop with whipped cream, and sprinkle with toasted coconut before serving.