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