Sift flour, salt, icing sugar and baking powder together into a medium bowl.
Cut in shortening until the texture of coarse sand.
Combine egg and milk and mix in with a fork just until blended.
Form dough into small balls, about 2.5 cm (1 inch) in diameter, and press into 36 small tart tins, forming thin shells.
Prick shells with a fork and bake about 10 minutes. (Watch carefully, since these can scorch.)
Chop apricots and combine in heavy-bottomed pot with water. Simmer over medium-low heat, stirring occasionally, until apricots are soft and water is almost completely absorbed, about 10 minutes.
Puree in a blender or push through a fine-mesh sieve. Return to pot, add sugar, lemon juice and salt, and heat, stirring constantly, until sugar is dissolved.
Cool slightly and spoon into baked and cooled shells.
Dissolve gelatin in boiling water and set aside.
Combine egg white, sugar, water, corn syrup and salt in top of double boiler set over water on a low boil.
Cook, beating constantly with an electric hand mixer, about five minutes, or until mixture forms firm peaks.
Remove from heat, beat in dissolved gelatin mixture and continue beating until mixture once again forms firm peaks.