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Apricot and lemon curd tartlets

Recipe from: 3/28/2001 12:00:00 AM
Ingredients 6
Servings 6


  • 6
    fresh apricots
  • 750
    desiccated coconut
  • 125
    castor sugar
  • 6
    egg whites
  • water
  • 180
    lemon curd


Preheat oven to 180ºC. Place apricots on a baking sheet. Roast for 15 minutes, or until soft. Remove from oven and leave to cool. Combine coconut, castor sugar and egg whites in a bowl, adding a little water, if necessary, to bind. Press mixture into 6 hollows of a muffin pan, creating cases for tartlets. Bake for 15 minutes, then remove from oven and cool until set. Remove tartlet cases carefully, place 30 ml (2 tbsp) lemon curd into each and top with a roasted apricot. Serves 6.

Read more on: bake  |  fruit

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