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Apricot Walnut Tarts

From THE INN AT MERRIDUN
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Makes 8-12 servings

8-12 3-inch tart shells, pre-baked or 2 boxes miniature filo or tart shells (about 30)
3 egg whites
1/2 cup sugar
3/4 cup dried apricots
1/2 cup sugar
1 cup cracker crumbs ( Ritz, club, saltines)(about 1/2 sleeve)
3/4 cup chopped walnuts
1 teaspoon vanilla
Whipped cream and chopped walnuts for garnish

Beat together egg whites and ½ cup sugar until mixture is creamy. Do not beat to stiff peaks.
In a food processor, chop apricots with ½ cup sugar until apricots are finely chopped, but not pureed.
Add apricots, cracker crumbs, walnuts and vanilla to egg white mixture. Place batter in tart shells and bake at 350 for 15-20 minutes, until top is very lightly browned. Remove from oven and allow to cool.
Serve with whipped cream and finely chopped walnuts. These are chewy, tart & fruity.
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