Apricot Cream Tarts

• 1 (17-ounce) can apricot halves, undrained
• 2 tablespoons lemon juice
• 1 envelope unflavored gelatin
• 1/4 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3/4 cup whipping cream
• 24 baked (2 3/4-inch) commercial tart shells
• Additional whipped cream
• Toasted coconut

1. Drain apricots, reserving 1/2 cup syrup. Set syrup aside.
2. Press apricots through a food mill or sieve. Combine apricot puree and lemon juice; stir well, and set aside.
3. Sprinkle gelatin over water. Let stand 5 minutes; stir gently. Combine apricot syrup, apricot puree mixture, gelatin, sugar, and salt in a medium mixing bowl; stir well. Chill until partially set.
4. Pour 3/4 cup whipping cream into a chilled bowl, and beat until stiff peaks form. Fold into apricot mixture. Spoon 2 tablespoons mixture into each tart shell. Chill thoroughly. Dollop with whipped cream, and sprinkle with toasted coconut before serving.

apricot halves, lemon juice, unflavored gelatin, water, sugar, salt, whipping cream, tart shells, cream, coconut

Taken from www.myrecipes.com/recipe/apricot-cream-tarts (may not work)