Meringue-Topped Fruit Tarts
These dainty tarts are filled with dried dates and apricots, topped with meringue, baked, and served warm or well-chilled.
Ingredients
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1-1/4 cups all-purpose flour
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2 tablespoons brown sugar
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1/3 cup butter or margarine
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2 egg yolks
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1/4 cup dairy sour cream
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1/2 teaspoon vanilla
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1/2 cup snipped pitted dates
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1/2 cup snipped dried apricots
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1/3 cup apricot preserves or
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orange marmalade
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2 tablespoons candied orange peel
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1/3 cup dairy sour cream
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1 egg white
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1/4 cup granulated sugar
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1/4 cup chopped walnuts
Directions
1.
Grease twenty-four 1-3/4-inch muffin cups; set aside.
2.
For pastry, stir together flour and brown sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Combine egg yolks, the 1/4 cup sour cream, and vanilla; stir into flour mixture. Press a scant tablespoon of dough evenly into the bottom and up the sides of each prepared muffin cup; set aside.
3.
For fruit filling, combine dates, apricots, preserves or marmalade, orange peel, and the 1/3 cup sour cream. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup. Bake in a 350 degree F oven for 10 minutes.
4.
Meanwhile, for meringue topping, beat egg white until soft peaks form (tips curl). Gradually add granulated sugar; beat until stiff peaks form (tips stand straight). Carefully spoon or pipe a small dollop of meringue over fruit mixture in each muffin cup; sprinkle each with walnuts. Bake for 15 minutes more or until lightly browned. Cool slightly in pan. Carefully transfer to a wire rack; cool completely.
5.
To store, place in an airtight or freezer container and refrigerate up to 3 days or freeze up to 1 month.
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