Summer Apricot Tart

So, it's obvious I have a thing for tarts.

Recipe (taken from Better Homes & Gardens: Diabetic Meals):

1 recipe cornmeal crust       

 1/3 cup sugar

3 tablespoons flour      

1/4 tsp nutmeg or cinnamon 

3 cups sliced, pitted fresh apricots      

1 tablespoon lemon juice

2 tsp fat free milk

cornmeal crust:

In a medium bowl, stir together 3/4 cup flour, 1/3 cup cornmeal, 2 tablespoons sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt. Cut in 3 tablespoons butter until the size of small peas. Sprinkle 1 tablespoon cold fat free milk over mixture; gently toss with a fork. Add an additional 3-4 tablespoons fat free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly). Lay onto a lightly floured surface and kneed 7-8 times. Form into a ball.

1. Grease and lightly flour a large baking sheet. Prepare cornmeal crust. On the baking sheet, flatten dough. Roll into a circle 12 inches in diameter. Set aside **I actually did mine about 12 inches long, and 8 or so inches across.**

2. For filling, stir together sugar, flour, nutmeg or cinnamon in a bowl. Stir in apricots and lemon juice. Mound the filling in the center of crust, leaving a 2 inch border. Fold border up over filling. Brush top and side of crust with the milk.

3. Bake in 375˚ oven about 40 minutes or until crust is golden and bubbly.

Cool tart on a baking sheet or wire rack for 30 minutes before serving.

                                                                                                             

I found this recipe to be very simple, and super tasty. I added a little more lemon juice because I love extra tartness. The crust was great, and I'm thinking of other recipes I can use it in. Of course, you can change up the fruit , too!

_____

It's Monday night, and I'm off to bed early. 

Ok...I'm probably watching Family Guy on Hulu..