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Apricot Tarts

Yield 6 tarts


  • 1/4 cup butter or margarine, softened
  • 1/2 cup sugar, divided
  • 2 teaspoons grated lemon rind
  • 2 eggs, separated
  • 1 (8 3/4-ounce) can apricot halves, undrained
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 6 unbaked (4-inch) tart shells

How to Make It

  1. Cream butter; gradually add 1/4 cup sugar, beating until light and fluffy. Stir in lemon rind. Add egg yolks, one at a time, beating well after each addition.

  2. Drain apricot halves, reserving 1 tablespoon syrup; set apricots aside. Add reserved apricot syrup to batter, stirring well.

  3. Combine flour and baking powder; add to batter, beating well. Spoon filling into tart shells. Bake at 375° for 20 minutes or until lightly browned.

  4. Place one apricot half on each tart. Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over apricots, sealing to edge of pastry. Bake at 350° for 8 minutes or until meringue is golden brown.

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