Apricot and Pistachio Soufflés

Preheat oven to 375°F with rack in lower third. Grease 4 (8-ounce) ramekins with butter; sprinkle with sugar, and tap out excess. Place on a rimmed baking sheet.

Cook preserves in a small saucepan over medium, stirring constantly, just until loosened, about 45 seconds. Remove from heat; stir in pistachios, honey, cardamom, and salt. Transfer to a large bowl; add egg yolks, and stir until combined.

Beat egg whites and cream of tartar in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Using a whisk, whisk ¼ egg white mixture into preserves mixture. Using a rubber spatula, gently fold in remaining egg white mixture just until combined, being careful not to deflate egg whites.

Spoon batter evenly into ramekins, mounding batter on top. Bake until risen and lightly browned, 12 to 15 minutes. Drizzle soufflés lightly with additional honey, and garnish with additional pistachios. Serve immediately.