To prepare the crust, preheat the oven to 350°F/180°C.
Combine all the ingredients except the coconut oil and maple syrup in a bowl. Add the coconut oil and maple syrup. With your hands, work the dry ingredients towards the center until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for at least 30 minutes.
Press the dough evenly onto 6 mini tart shells. Shape the dough flush with the edge of the pan. Prick the bottom with a fork and pre-bake for about 10 minutes.
To prepare the filling, place the apricot halves in a pan with amaretto and 2 tablespoons of the very fine sugar. Turn the heat to medium and cook till the apricots soften and dissolve into the sugar and amaretto. Take off the heat and place in fridge for 30 minutes.
To prepare the meringue, whisk egg whites in an electric mixer to soft peaks. With the motor running, add the sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, until stiff and glossy. Add vinegar, vanilla and cream of tartar, then whisk briefly to combine.
Transfer meringue to piping bag.
To put together the tartles. Divide the apricot mix between your small tart tins. I got 6. Pipe the meringue on top of the apricot mix. You could also spoon it on. Place tartlets on a baking sheet and bake for around 10-15 minutes or till the tops of your meringue are a soft brown. Keep a close eye!
Let cool and sprinkle with powdered sugar before serving warm or at room temperature.
Notes
If your apricots are not ripe enough you may have to cook them in water for a short period (around ten minutes) to get them soft enough to peel off their skin.
Recipe by Box of Spice at https://boxofspice.com/2015/06/apricot-meringue-tartlets-with-amaretto-and-an-almond-date-coconut-crust/