diabetic friendly country apricot tart

How To Make diabetic friendly country apricot tart

• Step 1
  Grease and lightly flour a large baking sheet; set aside.
• Step 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.
• Step 3
  Cut in butter or margarine until the size of small peas.
• Step 4
  Sprinkle 1 tablespoon of cold fat-free milk over mixture; gently toss with a fork.
• Step 5
  Add 3 to 4 tablespoons more fat-free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly).
• Step 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.
• Step 7
  Roll into a 12-inch circle and set aside
• Step 8
  For Filling:.
• Step 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.
• Step 10
  Mound the filling in center of crust, leaving a 2-inch border.
• Step 11
  Fold border up over filling.
• Step 12
  Brush top and sides of crust with the 2 teaspoons milk.
• Step 13
  Bake in a 350 F degree oven about 40 minutes or until crust is golden and filling is bubbly.
• Step 14
  To prevent overbrowning, cover the edge of the crust with foil the last 10 to 15 minutes of baking if needed.
• Step 15
  Cool tart for 30 minutes on the baking sheet on a wire rack.
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