Diabetic Friendly Country Apricot Tart Food

DIABETIC FRIENDLY COUNTRY APRICOT TART

Steps:

• 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.

DIABETIC FRIENDLY COUNTRY APRICOT TART

Steps:

• 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.

APRICOT CUSTARD TART

Steps:

• Preheat oven to 325-degrees F.
• Place baked tart shell on baking sheet. Set aside.
• Cut apricots into wedges and arrange in tart shell.
• In a bowl whisk together sugar, yolks and cream.
• Stir in flour and salt. Stir to combine.
• Pour cream/yolk mixture over apricots.
• Sprinkle almonds over all.
• Bake for 35-40 minutes or until custard is set.

APRICOT VIENNA TARTS

Steps:

• Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
• In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
• Chill in refrigerator.
• In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
• Divide into 2 equal disks, wrap in plastic& chill.
• When dough is thoroughly chilled, cut each disk into 4 sections.
• Roll each section into a thin round, and cut into 4 or 6 wedges.
• Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
• Moisten point of dough with a little water.
• Roll dough over the preserves, tucking in the sides& continue to roll to the point.
• Continue this with each section of dough.
• Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
• Bake 15-20 minutes or until light golden brown.
• Cool on wire rack.