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Friday, June 5, 2015

Diabetic Friendly Country Apricot Tart

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

  • Servings: 8
  • 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

Recipe

  • 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, baking powder, and 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, 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.

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