Meringue-Topped Fruit Tarts
- Grease twenty-four 1-3/4-inch muffin cups; set aside.
- 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.
- 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.
- 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.