Apricot Tarts

Name: Apricot Tarts
Ingredients: 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

8 ingredients

4 steps

Ingredients

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

Directions

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.