DIABETIC FRIENDLY COUNTRY APRICOT TART
This is yummy!
Provided by Paul Bushay
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 13
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 AND CHERRY COUNTRY TART
Categories Fruit Dessert Bake Picnic Apricot Cherry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- FOR CRUST:
- Stir flour, 1/8 teaspoon sugar and salt in bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Mix in enough water by tablespoons until clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 2 days.
- Preheat oven to 400°F. Line baking sheet with parchment. Roll out dough on floured surface to 11-inch round. Transfer to prepared baking sheet.
- FOR FILLING:
- Mix flour and 2 teaspoons sugar in bowl. Sprinkle over crust, leaving 1 1/2-inch border. Place apricots cut side down on crust, placing close together and leaving 1-1/2 inch border at outer edge. Scatter cherries over apricots. Top with 4 tablespoons sugar. Fold pastry edges up around apricots, pressing against apricots to form scalloped border. Brush crust with butter; sprinkle with 1/2 tablespoon sugar.
- Bake until crust is golden and fruit is tender (some juices from fruit will leak onto parchment), about 1 hour. Remove from oven. Using pastry brush, brush tart with juices on parchment. Gently slide parchment with tart onto rack. Carefully run long knife under tart to loosen (crust is fragile). Cool on parchment until lukewarm. Slide 9-inch-diameter tart pan bottom under tart, then place tart on platter. Serve with ice cream or yogurt.
FRENCH STYLE APRICOT TART
If you like French cuisine then you will love this recipe. Very easy to make and always a success! Believe me this will be your favorite recipe soon.
Provided by Teocalli
Categories Tarts
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 C degrees.
- Lay pie crust on pie plate and punch with a fork.
- In a medium bowl beat eggs and sugar. Add almonds, coconut then cream.
- Pour the just-made mix onto the pie crust.
- Add apricots (without syrup). Lay them out on bent side.
- Bake at 180 C for about 40-45 minutes.
- Options: You can easily adapt this recipe, replacing apricots by peaches and/or pears as well as mixing the different fruits. You may also replace the grounded almonds by the coconut and vice-versa.
Nutrition Facts : Calories 558.8, Fat 33.9, SaturatedFat 16, Cholesterol 134.7, Sodium 175.6, Carbohydrate 61.8, Fiber 4.2, Sugar 45.7, Protein 6.2
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