Apricot Tart

Ingredients

• Cornmeal Crust

• 3 Tbsp. all-purpose flour

• 3 Tbsp. sugar

• Sugar substitute equal to 2 Tbsp. sugar

• (choose from Splenda granular or Sweet'N Low bulk or packets)

• 1/4 tsp. ground nutmeg or cinammon

• 3 cups sliced pitted fresh apricots or 3 cups frozen unsweetened peach slices, thawed (do not drain)

• 1 Tbsp. lemon juice

• 2 tsp. fat-free milk

Directions

1. Preheat oven to 375 F. Grease and lightly flour large baking sheet. Prepare Cornmeal Crust. On prepared baking sheet, roll dough into 12-inch circle. Set aside.

2. For filling - In medium bowl, stir together flour, sugar, sugar substitute and nutmeg. Stir in apricots and lemon juice. Mound filling in center of crust, leaving 2-inch border. Fold border up and over filling, pleating pastry to fit. Brush top and side of crust with milk.

3. Bake about 40 minutes or until crust is golden and filling is bubbly. If necessary to prevent overbrowning, cover tart loosely with foil during last 10 to 15 minutes of baking. Serve warm.

4. Cornmeal Crust - In medium bowl, stir together 3/4 cup all-purpose flour, 1/3 cup cornmeal, 2 tablespoons sugar, 1 teaspoon baking powder and 1/8 teaspoon salt. Cut in 3 tablespoons butter until pieces are pea size. Using 4 to 5 tablespoons fat-free milk, sprinkle 1 tablespoon of the milk over mixture; toss gently with fork. Repeat, using 1 tablespoon of the milk at a time, until all mixture is moistened (dough will be crumbly). Turn out onto lightly floured surface; knead just until dough clings together. Shape into ball.