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Apricot Meringue Tart

Author/Submitted by: The California Apricot Advisory Board
Servings: 4
Categories: Desserts / Fruits / Tarts

1    egg white
1  dash  salt
1  can  apricots in light syrup, (16 oz.) drained,
    rinsed, separated
1    egg yolk, lightly beaten
2  tablespoons  almonds, chopped, blanched
1/4  cup  apricot nectar
1/2  teaspoon  cornstarch
1/8  teaspoon  nutmeg

Preheat oven to 450 degrees F. Whip egg white with salt until soft peaks form. Add almond extract and continue beating until stiff. Spread evenly into a greased tart or pie pan; bake 10 minutes or until golden. Remove from oven and reduce oven temperature to 350 degrees F. Place 8 apricot halves cut side down on meringue. Brush apricots with egg yolk and sprinkle with almonds. Bake 20 minutes longer. Mash remaining apricot halves and combine with nectar, cornstarch and nutmeg in a small saucepan; cook stirring occasionally until thickened. Pour glaze evenly over tart and chill 1 hour.

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