1 egg white
1 dash salt
1 16 oz. can apricots in light syrup, 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
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.