Diabetic Friendly Country Apricot Tart

"This fresh apricot filled tart takes on a rustic appearance with a folded-over cornmeal crust. Fresh peaches may also be used."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
1hr 10mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. Got some great-tasting apricots at the local farmers' market & used them here for AN ABSOLUTELY WONDERFUL TART! I particularly like making them this way, since the 'perfect' look isn't really important ~ AND, it's looks & taste spell home & hearth, and I don't want to leave out health & comfort! Definitely a keeper! [Tagged, made & reviewed in Please Review My Recipe]
     
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