Source: dLife

The cornmeal crust combined with a rich cinnamon apricot center makes these little tarts a satisfying snack to serve and eat.

Servings

Tart
0.33 cup sugar
3 tbsp white all purpose flour
0.25 tsp ground cinnamon
3 cup Apricots, fresh, sliced
1 tbsp fresh lemon juice
2 tsp whole milk
0.25 tsp ground nutmeg

Cormmeal Crust
0.75 cup white all purpose flour
0.33 cup cornmeal
2 tbsp sugar
1 tsp low sodium baking powder
0.12 tsp salt
3 tbsp unsalted butter
4 tbsp whole milk
1 cooking spray

Filling and Tart
1 Lightly coat large baking sheet with cooking spray; lightly dust with flour.
2 Prepare Cornmeal Crust (see instructions below).
3 On baking sheet, flatten dough and round from center to edges, into 12" circle. Set aside.
4 Preheat oven to 375 degrees F.
5 In mixing bowl, combine sugar, flour, cinnamon, and nutmeg. Mix well.
6 Stir in apricots and lemon juice.
7 Mound filling in center of crust, leaving 2" border. Fold dough over filling. Brush top and sides of crust with milk.
8 Bake 40 minutes or until crust is golden and filling is bubbly.
9 To prevent over browning, cover edge of crust with foil for final 10-15 minutes of baking.
Cornmeal Crust
1 Lightly flour counter top or other flat surface.
2 In mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3 Using a pastry blender, cut in butter until mixture is size of small peas.
4 Sprinkle 1 tablespoon cold milk over part of mixture, gently toss with a fork.
5 Push moistened dough to side of bowl.
6 Repeat with 3-4 tablespoons additional milk, adding 1 tablespoon at a time, until all dough is moistened (dough will be crumbly).
7 Turn out onto lightly floured surface, knead 7 - 8 minutes or until dough clings together. Form into ball.