Real Recipes From Real Home Cooks ®

diabetic friendly country apricot tart

(1 rating)
Recipe by
Paul Bushay
Mesa, AZ

This is yummy!

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For diabetic friendly country apricot tart

  • 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

How To Make diabetic friendly country apricot tart

  • 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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