1/1 Photo of Diabetic Friendly Country Apricot Tart
1 hr 10 mins
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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Units: US | Metric
- 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
- 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, baking powder, and 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.
- 8For Filling:.
- 9In 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.
- 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.
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Nutritional Facts for Diabetic Friendly Country Apricot Tart
Serving Size: 1 (101 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 143.3
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 2.8 g
- Cholesterol 11.6 mg
- Sodium 119.6 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 2.0 g
- Sugars 6.3 g
- Protein 3.1 g