DIABETIC FRIENDLY COUNTRY APRICOT TART
This is yummy!
Provided by Paul Bushay
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 13
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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