Source: Reprinted with permission from The Joslin Diabetes Gourmet Cookbook.

A simple fresh peach tart topped with apricot spread and ground nuts.

Servings

4 Peaches, fresh, medium, FDA , peeled and thinly sliced
1 tbsp Flour, all purpose, white, unbleached, enriched
1 pinch ground cinnamon (or nutmeg)
1 Crust, pie, prepared from recipe, baked, 9"
1 tbsp unsalted butter (or margarine)
0.5 cup Preserves, apricot, light, sugar free
1 tbsp fresh lemon juice , combine with preserves to thin it
1 tbsp Nuts, almonds, ground (or hazelnuts)

1 Preheat the oven to 375 degrees F. Toss peaches with flour and cinnamon; arrange in concentric circles in partially baked pastry shell. Dot with butter.
2 Bake for 45 minutes, until crust is golden brown and peaches are tender. Brush with melted fruit spread; sprinkle with finely ground almonds.

Fruit tarts are generally interchangeable. This tart could also be filled with nectarines, plums, apricots, apples or pears. Choose fruit that is blemishless and firm, yet ripe.