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Apricot Cream Tarts

Yield 2 dozen


  • 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

  1. Drain apricots, reserving 1/2 cup syrup. Set syrup aside.

  2. Press apricots through a food mill or sieve. Combine apricot puree and lemon juice; stir well, and set aside.

  3. 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.

  4. 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.

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