Apricot Tarts

1. 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. 2

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

3. 3

   Combine flour and baking powder; add to batter, beating well. Spoon filling into tart shells. Bake at 375u00b0 for 20 minutes or until lightly browned.

4. 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 350u00b0 for 8 minutes or until meringue is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.