Recipe

Diabetic Friendly Country Apricot Tart Recipe

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Ingredients

3 c sliced pitted fresh apricots or unsweetened frozen peach slices, thawed, do not drain .
1 tbsp lemon juice .
3 tbsps all-purpose flour .
1/3 c cornmeal .
1/8 tsp salt .
3/4 c flour .
3 tbsps butter or margarine .
2 tbsps Splenda sugar substitute .
1/4 tsp ground nutmeg or ground cinnamon .
1 tsp baking powder .
4-5 tbsps nonfat milk .
2 tsps nonfat milk .
1/3 c Splenda sugar substitute

Directions

Step #1 Grease & lightly flour a large baking sheet; set aside.
Step #2 For the cornmeal crust, 2 tbsps Splenda, cornmeal, in a medium bowl stir this together 3/4 c flour, baking powder, & salt.
Step #3 Cut in butter or margarine until the size of small peas.
Step #4 Sprinkle top 1 tbsp of cold fat-free milk over mixture; carefully toss with a fork.
Step #5 Add 3 to 4 tbsps more fat-free milk, 1 tbsp at a time, until the dough is moistened (dough will be crumbly).
Step #6 Turn out onto a lightly floured surface & knead 7 to 8 times or just until dough clings together & form into a ball.
Step #7 On the baking sheet, flatten dough.
Step #8 Roll into a 12-inch circle & set aside.
Step #9 For Filling:.
Step #10 In a bowl stir this together 1/3 c Splenda, the 3 tbsps flour, & the nutmeg or cinnamon.
Step #11 Stir in the apricots or peaches & lemon juice.
Step #12 Mound the filling in center of crust, leaving a 2-inch border.
Step #13 Fold border up over filling.
Step #14 Brush top & sides of crust with the 2 tsps milk.
Step #15 Bake in a 375 F degree oven about 40 mins or until crust is golden & filling is bubbly.
Step #16 To prevent overbrowning, cover the edge of the crust with foil wrap the last 10 to 15 mins of baking.
Step #17 Cool tart for 30 mins on the baking sheet on a wire rack.
Enjoy the Diabetic Friendly Country Apricot Tart recipe

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