| Cherry Bakewell Tart 1 unbaked 9 inch pie shell
one 8 ounce jar of red maraschino cherries
1/3 cup of apricot preserves
1 teaspoon of grated lemon peel
2 tablespoons of lemon juice
4 eggs, separated
1/8 teaspoon of salt
3/4 cup of sugar
1/3 cup of flour
1/4 cup of toasted filberts, chopped
1/2 cup of heavy cream, whipped |
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Bake the pie shell at 400ºF. for 10 minutes, then cool slightly. Drain the cherries and slice, reserving 6 for garnish. Mix the sliced cherries with the preserves, lemon peel and juice. Spread over bottom of pie shell. Beat the egg whites with the salt until stiff but not dry. Combine the egg yolks and sugar and beat until thick and lemon colored. Stir in the flour and filberts, then fold in the egg whites. Pour into the pie shell. Bake at 350ºF. for 45 minutes or until toothpick inserted in center comes out clean. Cool thoroughly away from drafts. Garnish with whipped cream and reserved cherries. |
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