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.

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.

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 min.

flour, cornmeal, splenda sugar substitute, baking powder, salt, butter, nonfat milk, all-purpose flour, ground nutmeg, fresh apricots, lemon juice