Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 1/2 cups all-purpose flour, lightly spooned into cup
• Sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup butter or margarine
• Grated rind of 1 lemon
• 1 egg, beaten with fork
• 1 1/4 cups apricot preserves
• 1 Tbsp. lemon juice
• Unsweetened whipped cream

Directions

1. Stir together flour, 1/4 cup sugar, the baking powder and salt. Cut in butter until particles are fine as cornmeal. Stir in lemon rind. Reserve 2 tsp. beaten egg and add remainder to mixture. Toss to mix well, gather in ball and chill 15 minutes.

2. On pastry cloth dusted with flour or lightly floured board, roll out a little more than half the pastry in circle to fit 9/-inch fluted tart pan with removable bottom. Fit in pan, pressing well onto sides.

3. Mix preserves and lemon juice and spread in shell.

4. Roll out remaining pastry and, with notched pastry wheel, cut in 1/2 inch wide strips. Arrange strips lattice fashion on preserves and secure at outer edges. Brush with reserved egg and sprinkle lightly with sugar.

5. Bake in preheated 375 degrees oven 20 minutes, or until golden brown. Cool on rack 10 minutes, then remove pan ring. Cut in slender wedges and serve with whipped cream.

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