diabetic friendly country apricot tart

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.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card