This fresh apricot filled tart takes on a rustic appearance with a folded-over cornmeal crust. Fresh peaches may also be used.
- 3⁄4 cup flour
- 1⁄3 cup cornmeal
- 2 tablespoons Splenda sugar substitute
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 3 tablespoons butter or 3 tablespoons margarine
- 4 -5 tablespoons nonfat milk
- 1⁄3 cup Splenda sugar substitute (or more to taste)
- 3 tablespoons all-purpose flour
- 1⁄4 teaspoon ground nutmeg or 1⁄4 teaspoon ground cinnamon
- 3 cups sliced pitted fresh apricots (or 3 cups fresh peach slices or unsweetened frozen, thawed, do not drain) or 3 cups 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
- 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.