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Apricot-Cherry Tart - 16 -- e-w

Source of Recipe

BH&G Diabetic Living
Apricot-Cherry Tart -- e-w
Serves: 16

1/3 c. dried tart cherries, coarsely chopped
Nonstick cooking spray

Spiced Wheat Pastry (recipe below)

2 T. sugar
1 T. cornstarch

3 15-oz. cans unpeeled apricot halves in light syrup, drained and chopped
2 tsp. finely shredded orange peel
2 T. orange juice
1 T. finely chopped crystallized ginger

1 medium cooking apple coarsely chopped
Optional: Sifted powdered sugar

In a bowl, combine cherries and enough boiling water to cover. Let stand for 20 minutes, drain. Meanwhile, preheat oven to 375�.

Coat 8 4x2-in. or 4-in, round tart pans with removable bottoms with cooking spray. Prepare Spiced Wheat Pastry. Divide pastry into 8 portions. Press dough onto bottoms and up sides of prepared tart pans.

For Filling: In a large bowl, combine sugar and cornstarch. Add drained cherries and the next 4 ingredients; toss gently to coat. Divide apple among tart shells. Top with filling, spreading to cover apples.

Bake for 40-45 minutes or until bubbly. If necessary to prevent overbrowning, loosely cover with foil during the last 10 minutes. Serve warm or cool. If desired, sprinkle with powdered sugar.

One tart equals: 140 calories�4 gm fat (1 gm saturated)�0 cholesterol�38 mg sodium�24 gm carbohydrate�3 gm fiber�2 gm protein +++EXC: 1 fruit�1/2 carbohydrate +++WWP: 3

Spiced Wheat Pastry
In a medium bowl, combine 1-1/3 c. whole wheat pastry flour, 1 T. sugar, 1/4 tsp. salt, 1/4 tsp. cinnamon, and 1/4 tsp ground ginger. Cut in 1/3 c. shortening until pieces are pea sized. Sprinkle 4 to 5 T. cold water at a time, over flour mixture, tossing gently until all of the mixture is moistened. Form into a ball.