Diabetic Friendly Country Apricot Tart
Delightfully rustic and bursting with natural fruit sweetness, this Diabetic Friendly Country Apricot Tart is the perfect guilt-free dessert for any occasion. Made with wholesome whole wheat pastry flour and almond flour, the tender crust complements a luscious filling of juicy fresh apricots, lightly sweetened with stevia or monk fruit for a low-sugar option. Hints of cinnamon and vanilla add warmth, while a sprinkle of sliced almonds gives the tart a satisfying crunch. This easy-to-make tart comes together in under an hour, making it an ideal treat for those seeking a health-conscious yet indulgent dessert. Serve warm or at room temperature for a naturally sweet, diabetic-friendly delight that's as beautiful as it is delicious. Keywords: diabetic-friendly dessert, apricot tart recipe, low-sugar dessert, healthy fruit tart.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat pastry flour
- 0.5 cups Unsweetened almond flour
- 0.25 teaspoons Salt
- 5 tablespoons Cold unsalted butter
- 3 tablespoons Ice water
- 6 cups Fresh apricots (halved and pitted)
- 3 tablespoons Granulated stevia or monk fruit sweetener
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Vanilla extract
- 1.5 tablespoons Cornstarch
- 1 large Egg white
- 2 tablespoons Sliced almonds
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the whole wheat pastry flour, almond flour, and salt.
Add the cold butter and use a pastry cutter or your fingers to incorporate it into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, prepare the apricot filling. In a medium bowl, combine the halved apricots, granulated stevia or monk fruit sweetener, cinnamon, vanilla extract, and cornstarch. Mix well and set aside.
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle, about 1/8 inch thick.
Transfer the rolled-out dough onto the prepared baking sheet. Arrange the apricot mixture in the center of the dough, leaving a 2-inch border around the edges.
Fold the edges of the dough up and over the filling, pleating as needed to create a rustic tart. Brush the crust lightly with the beaten egg white and sprinkle with sliced almonds.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the apricots are tender.
Remove from the oven and allow the tart to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 14.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
