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Basic Pie Crust
Arlene's Apple Pie
Lemon Tartlets
Pumpkin Pie
Sweet Potato Pie
Tarte Tatin
Strawberry Pie
Cranberry Crunch Pie
Cranberry Pecan Pie
Pear & Chocolate Tart
Pear Honey Pie
Pear and Apple Pie
Old Fashioned Pear Pie
Pear Pie
Apricot Strudel
Apricot Meringue Tart
Strawberry CheesePie
Apricot Meringue Tart


      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 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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