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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Country Apricot Tart

Source: dLife

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

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	169.3

Total Carbs	30.1 g

Dietary Fiber	2.3 g

Sugars	14.4 g

Total Fat	5.1 g

Saturated Fat	2.9 g

Unsaturated Fat	0.3 g

Potassium	83.1 mg

Protein	3.1 g

Sodium	44.1 mg

Dietary Exchanges 5.1 Fat, 0.5 Fruits, 0.0 Milk, 0.4 Other Carbs, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Tart 0.25
0 1/4 tsp ground nutmeg 0.3333
0.3333 cup sugar 3.0
3 tbsp white all purpose flour 0.25
0 1/4 tsp ground cinnamon 3.0
3 cup Apricots, fresh, sliced 1.0
1 tbsp fresh lemon juice 2.0
2 tsp whole milk

Cormmeal Crust 1.0
1 each cooking spray 0.75
0 3/4 cup white all purpose flour 0.3333
0.3333 cup cornmeal 2.0
2 tbsp sugar 1.0
1 tsp low sodium baking powder 0.125
0.125 tsp salt 3.0
3 tbsp unsalted butter 4.0
4 tbsp whole milk

Directions

Filling and Tart

Lightly coat large baking sheet with cooking spray; lightly dust with flour.
Prepare Cornmeal Crust (see instructions below).
On baking sheet, flatten dough and round from center to edges, into 12" circle. Set aside.
Preheat oven to 375 degrees F.
In mixing bowl, combine sugar, flour, cinnamon, and nutmeg. Mix well.
Stir in apricots and lemon juice.
Mound filling in center of crust, leaving 2" border. Fold dough over filling. Brush top and sides of crust with milk.
Bake 40 minutes or until crust is golden and filling is bubbly.
To prevent over browning, cover edge of crust with foil for final 10-15 minutes of baking.

Cornmeal Crust

Lightly flour counter top or other flat surface.
In mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
Using a pastry blender, cut in butter until mixture is size of small peas.
Sprinkle 1 tablespoon cold milk over part of mixture, gently toss with a fork.
Push moistened dough to side of bowl.
Repeat with 3-4 tablespoons additional milk, adding 1 tablespoon at a time, until all dough is moistened (dough will be crumbly).
Turn out onto lightly floured surface, knead 7 - 8 minutes or until dough clings together. Form into ball.