Best Diabetic Friendly Country Apricot Tart Recipes

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DIABETIC FRIENDLY COUNTRY APRICOT TART



Diabetic Friendly Country Apricot Tart image

This fresh apricot filled tart takes on a rustic appearance with a folded-over cornmeal crust. Fresh peaches may also be used.

Provided by Annacia

Categories     Tarts

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

3/4 cup flour
1/3 cup cornmeal
2 tablespoons Splenda sugar substitute
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons butter or 3 tablespoons margarine
4 -5 tablespoons nonfat milk
1/3 cup Splenda sugar substitute (or more to taste)
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg or 1/4 teaspoon ground cinnamon
3 cups sliced pitted fresh apricots (or 3 cups fresh peach slices or unsweetened frozen, thawed, do not drain) or 3 cups frozen apricots, thawed, do not drain (or 3 cups fresh peach slices or unsweetened frozen, thawed, do not drain)
1 tablespoon lemon juice
2 teaspoons nonfat milk

Steps:

  • Grease and lightly flour a large baking sheet; set aside.
  • For the cornmeal crust, in a medium bowl stir together 3/4 cup flour, cornmeal, 2 tablespoons Splenda, baking powder, and salt.
  • Cut in butter or margarine until the size of small peas.
  • Sprinkle 1 tablespoon of cold fat-free milk over mixture; gently toss with a fork.
  • Add 3 to 4 tablespoons more fat-free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly).
  • Turn out onto a lightly floured surface and knead 7 to 8 times or just until dough clings together and form into a ball. On the baking sheet, flatten dough.
  • Roll into a 12-inch circle and set aside.
  • For Filling:.
  • In a bowl stir together 1/3 cup Splenda, the 3 tablespoons flour, and the nutmeg or cinnamon. Stir in the apricots or peaches and lemon juice.
  • Mound the filling in center of crust, leaving a 2-inch border.
  • Fold border up over filling.
  • Brush top and sides of crust with the 2 teaspoons milk.
  • Bake in a 350 F degree oven about 40 minutes or until crust is golden and filling is bubbly.
  • To prevent overbrowning, cover the edge of the crust with foil the last 10 to 15 minutes of baking if needed.
  • Cool tart for 30 minutes on the baking sheet on a wire rack.

Nutrition Facts : Calories 143.4, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.6, Sodium 119.7, Carbohydrate 22.6, Fiber 2, Sugar 6.3, Protein 3.1

DIABETIC FRIENDLY COUNTRY APRICOT TART



Diabetic Friendly Country Apricot Tart image

This is yummy!

Provided by Paul Bushay

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 13

3/4 cup flour
1/2 cup cornmeal
1 tablespoons splenda blend
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
4-5 tablespoons nonfat milk
1/4 cup splenda blend
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg or ground cinnamon
3 cups sliced pitted fresh apricots (or 3 cups fresh peach slices or unsweetened frozen, thawed, do not drain) or frozen apricots, thawed, do not drain (or 3 cups fresh peach slices or unsweetened frozen, thawed, do not drain)
1 tablespoon lemon juice
2 teaspoons nonfat milk

Steps:

  • 1. Grease and lightly flour a large baking sheet; set aside.
  • 2. For the cornmeal crust, in a medium bowl stir together 3/4 cup flour, cornmeal, 2 tablespoons Splenda blend, baking powder, and sea salt.
  • 3. Cut in butter or margarine until the size of small peas.
  • 4. Sprinkle 1 tablespoon of cold fat-free milk over mixture; gently toss with a fork.
  • 5. Add 3 to 4 tablespoons more fat-free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly).
  • 6. Turn out onto a lightly floured surface and knead 7 to 8 times or just until dough clings together and form into a ball. On the baking sheet, flatten dough.
  • 7. Roll into a 12-inch circle and set aside
  • 8. For Filling:.
  • 9. In a bowl stir together 1/3 cup Splenda blend, the 3 tablespoons flour, and the nutmeg or cinnamon. Stir in the apricots or peaches and lemon juice.
  • 10. Mound the filling in center of crust, leaving a 2-inch border.
  • 11. Fold border up over filling.
  • 12. Brush top and sides of crust with the 2 teaspoons milk.
  • 13. Bake in a 350 F degree oven about 40 minutes or until crust is golden and filling is bubbly.
  • 14. To prevent overbrowning, cover the edge of the crust with foil the last 10 to 15 minutes of baking if needed.
  • 15. Cool tart for 30 minutes on the baking sheet on a wire rack.

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