Apricot Chiffon Tart

Name: Apricot Chiffon Tart
Yield: makes one 9-inch tart
Ingredients: 5 ounces shortbread cookies, such as Walkers, broken; 2/3 cup whole raw almonds; 1/4 cup sugar; 1/2 teaspoon coarse salt; 4 tablespoons unsalted butter, melted; 1 3/4 pounds fresh apricots (about 10), pitted and quartered; 3/4 cup water plus 1/3 cup cold water; 1 1/2 cups sugar; 1/2 teaspoon coarse salt; 2 envelopes (4 1/2 scant teaspoons) unflavored powdered gelatin; 5 large eggs, separated; Raw almonds, chopped, for garnish

January 24, 2012

Lightweight, airy chiffon pies are potluck favorites for a reason. The no-bake filling is stabilized with gelatin and lightened with egg whites, resulting in a sturdy yet ethereal tart that can be made well ahead of serving time yet still hold its shape.

Cooks' Note

The eggs in this recipe are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Recipe notes

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