Diabetic Friendly Country Apricot Tart Recipes

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.

EASY APRICOT TART

Steps:

• First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
• Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
• Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
• Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.

APRICOT & ALMOND BISTRO TART

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
• Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.