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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.

Rating:
Prep Time: 30 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 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
0.3333 cup  sugar
0 1/4 tsp  ground nutmeg
3 tbsp  white all purpose flour
0 1/4 tsp  ground cinnamon
3 cup  Apricots, fresh, sliced
1 tbsp  fresh lemon juice
2 tsp  whole milk

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

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