DIABETIC FRIENDLY COUNTRY APRICOT TART

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.