Meringue-Topped Fruit Tarts

These dainty tarts are filled with dried dates and apricots, topped with meringue, baked, and served warm or well-chilled.

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  • Makes: 24 servings
  • Makes: 24 cookies

Meringue-Topped Fruit Tarts

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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.

From the Test Kitchen

Place in an airtight or freezer container and refrigerate up to 3 days or freeze up to 1 month.

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