Cherry Tart

• 1 unbaked 9-inch pie shell
• 1 (8 oz.) jar red maraschino cherries
• 1/3 c. apricot preserves
• 1 tsp. grated lemon peel
• 2 Tbsp. lemon juice
• 4 eggs, separated
• 1/8 tsp. salt
• 3/4 c. sugar
• 1/3 c. flour
• 1 c. toasted filberts, chopped
• 1/2 c. heavy whipped cream

1. Bake pie shell at 400u0b0 for 10 minutes.
2. Cool slightly.
3. Drain cherries and slice, reserving 6 for garnish.
4. Mix sliced cherries with the preserves, lemon peel and juice.
5. Spread over bottom of pie shell.
6. Beat the egg whites with salt until stiff but not dry. Combine the egg yolks and sugar and beat until thick and lemon colored.
7. Stir in flour and filberts.
8. Fold in egg whites.
9. Pour into pie shell.
10. Bake at 350u0b0 for 45 minutes.
11. Cool.
12. Serve with whipped cream and reserved cherries.

shell, maraschino cherries, apricot preserves, lemon juice, eggs, salt, sugar, flour, heavy whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381468 (may not work)