Instructions

Heat apricot preserves, then rub through a sieve to remove bits of skin. Add sugar and brandy. Heat 2-3 minutes, until mixture is thick enough to coat a spoon (225 degrees on candy thermometer).
Brush the insides of baked tart shells with glaze mixture. Fill each shell with 1/2 cup of apricot halves. Brush tops generously with glaze. Chill.
To serve: sprinkle each tart with 1 teaspoon sugar. Run under broiler for 2-3 minutes to carmelize the sugar lightly. Pour 1 t. warmed apricot brandy over tart and ignite.