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diabetic friendly country apricot tart


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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  1. Grease and lightly flour a large baking sheet
  2. Set aside
  3. For the cornmeal crust
  4. In a medium bowl stir together 3 / 4 cup flour
  5. Cornmeal
  6. 2 tablespoons splenda
  7. Baking powder
  8. And salt
  9. Cut in butter or margarine until the size of small peas
  10. Sprinkle 1 tablespoon of cold fat-free milk over mixture
  11. Gently toss with a fork
  12. Add 3 to 4 tablespoons more fat-free milk
  13. 1 tablespoon at a time
  14. Until the dough is moistened
  15. Turn out onto a lightly floured surface and knead 7 to 8 times or just until dough clings together and form into a ball
  16. On the baking sheet
  17. Flatten dough
  18. Roll into a 12-inch circle and set aside
  19. For filling:
  20. In a bowl stir together 1 / 3 cup splenda
  21. The 3 tablespoons flour
  22. And the nutmeg or cinnamon
  23. Stir in the apricots or peaches and lemon juice
  24. Mound the filling in center of crust
  25. Leaving a 2-inch border
  26. Fold border up over filling
  27. Brush top and sides of crust with the 2 teaspoons milk
  28. Bake in a 350 f degree oven about 40 minutes or until crust is golden and filling is bubbly
  29. To prevent overbrowning
  30. Cover the edge of the crust with foil the last 10 to 15 minutes of baking if needed
  31. Cool tart for 30 minutes on the baking sheet on a wire rack

Step 19

Total Time in Minute 70

Ingredients Count 11

cooking diabetic friendly country apricot tart

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Splenda sugar substitute

Baking powder



Nonfat milk

All-purpose flour

Ground nutmeg

Fresh apricots

Lemon juice

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