Recipe Image

Nectarine Tart

  • 35 m
  • 2 h 50 m
Diabetic Living Magazine
“The filling in this low-fat dessert tastes deceivingly rich. Fat-free cream cheese is the secret that's yours to share-or not.”


    • 1 cup all-purpose flour
    • ¼ teaspoon salt
    • ¼ cup margarine or butter
    • 4 to 5 Tablespoons cold water
    • 1 (8 ounce) package fat-free cream cheese, softened
    • Sugar substitute equal to ¼ cup sugar, or ¼ cup sugar
    • 1 teaspoon vanilla extract
    • 4 to 5 nectarines or peeled peaches, pitted and sliced, or one 16-ounce package frozen unsweetened peach slices, thawed and drained
    • ½ cup blueberries
    • ½ cup reduced-sugar apricot spread


  • 1 Preheat oven to 450°F. Combine flour and salt in a medium bowl. Using a pastry blender, cut in margarine (or butter) until pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over a portion of the mixture. Toss with a fork. Push to side of bowl. Repeat until mixture is moistened. Form into a ball.
  • 2 On a lightly floured surface, flatten pastry; roll into a 12-inch circle. Ease pastry into a 10-inch tart pan with a removable bottom, being careful not to stretch pastry. Press pastry about ½ inch up the sides of pan. Prick the bottom well with the tines of a fork. Bake for 12 to 15 minutes or until golden. Cool on a wire rack. Remove sides of tart pan.
  • 3 Meanwhile, combine cream cheese, sugar substitute (or sugar) and vanilla in a medium bowl. Beat with an electric mixer until smooth; spread over the cooled pastry. Arrange the nectarines (or peaches) over cream cheese layer. Sprinkle with blueberries.
  • 4 In a small saucepan, heat apricot spread until melted; cut up any large pieces. Spoon melted spread over fruit. Chill for at least 2 hours or up to 3 hours.
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