Diabetic Friendly Country Apricot Tart

Recipe by Annacia
READY IN: 1hr 10mins




  • 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.