Instructions: Substitute 1 Tbls. grated lemon peel for ginger; press scant 1/2 cup dough into each of eight 4 1/2" fluted tart pans with removable bottoms. Spread 3 Tbls. apricot preserves in each shell. Roll remaining dough into 1/4" thick ropes; arrange lattice fashion over preserves. Brush with beaten egg white. Bake 15-20 minutes. Remove sides of pans; bake 15-20 minutes longer covering with foil if getting too brown.

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