 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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.
|
|