This hand-shaped tart is meant to look rustic, so there's no need to fuss with crimping the edges. Just fold the cornmeal crust up and over the fruit filling and everything will be held neatly in place while it bakes.
Nutrition per serving may change if servings are adjusted.
¾ cup flour
⅓ cup cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
⅛ teaspoon salt
3 tablespoons butter or margarine, divided
4-5 tablespoons cold fat-free milk, divided
⅓ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon ground nutmeg or ground cinnamon
3 cups sliced, pitted apricots or 3 cups frozen, unsweetened peach slices, thawed (do not drain)
1 tablespoon lemon juice
2 teaspoons fat-free milk
Grease and lightly flour a large baking sheet; set aside.
For the crust, stir together ¾ cup flour, the cornmeal, 2 tablespoons sugar, the baking powder, and salt in a medium bowl. Cut in butter or margarine until the size of small peas. Sprinkle 1 tablespoon of the cold milk over the mixture; gently toss with a fork. Add 3 to 4 tablespoons more of the cold milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly). Turn out onto a lightly floured surface and knead 7 to 8 times or just until the dough clings together. Form the dough into a ball and flatten onto the baking sheet. Roll into a 12-inch circle; set aside.
For the filling, stir together ⅓ cup sugar, 3 tablespoons flour, and the nutmeg (or cinnamon) in a bowl. Stir in the apricots (or peaches) and lemon juice. Mound the filling in the center of the crust, leaving a 2-inch border. Fold the border up over the filling. Brush the top and sides of the crust with the 2 teaspoons milk.
Bake in a 375°F oven for about 40 minutes or until the crust is golden and the filling is bubbly. To prevent overbrowning, cover the edge of the crust with foil for the last 10 to 15 minutes of baking. Cool the tart for 30 minutes on the baking sheet on a wire rack before serving.