Lightweight, airy chiffon pies are potluck favorites for a reason. The no-bake filling is stabilized with gelatin and lightened with egg whites, resulting in a sturdy yet ethereal tart that can be made well ahead of serving time yet still hold its shape.

　　

Ingredients

makes one 9-inch tart

　　

For the Crust

5 ounces shortbread cookies, such as Walkers, broken

　　2/3 cup whole raw almonds

　　1/4 cup sugar

　　1/2 teaspoon coarse salt

　　4 tablespoons unsalted butter, melted

　　

For the Filling

1 3/4 pounds fresh apricots (about 10), pitted and quartered

　　3/4 cup water plus 1/3 cup cold water

　　1 1/2 cups sugar

　　1/2 teaspoon coarse salt

　　2 envelopes (4 1/2 scant teaspoons) unflavored powdered gelatin

　　5 large eggs, separated

　　Raw almonds, chopped, for garnish

　　

Step 1

Make the crust: Preheat oven to 350°F. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Add almonds, sugar, and salt, and process until almonds are finely ground. Add butter, and process just until mixture holds together.

　　

Step 2

Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.

　　

Step 3

Make the filling: In a saucepan, bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil. Cover, reduce heat, and simmer until apricots are very soft, 10 minutes. Remove from heat; let cool 20 minutes.

　　

Step 4

Purée apricots and liquid in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups purée; reserve 1/2 cup.)

　　

Step 5

In a small bowl, sprinkle gelatin over remaining 1/3 cup cold water, and let stand until softened, about 5 minutes. Heat 2 1/2 cups apricot purée in a medium saucepan over medium-high. Whisk softened gelatin into purée, and stir until gelatin dissolves.

　　

Step 6

Prepare an ice-water bath. In a medium bowl, whisk together egg yolks and 1/2 cup sugar. Whisk in one-third of apricot-gelatin mixture, then pour back into pan. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through a sieve into a bowl set in the ice-water bath. Whisk until just beginning to gel, 5 minutes.

　　

Step 7

In a separate bowl, whisk egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk one-third of whites into apricot-gelatin mixture. Gently fold in remaining whites. Let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will pile high). Refrigerate pie 2 hours or up to 1 day. Before serving, drizzle reserved 1/2 cup apricot purée on top and sprinkle with chopped nuts.

　　Cooks' Note

　　The eggs in this recipe are not fully cooked; it should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

　　Martha Stewart's New Pies and Tarts