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1
Grease and lightly flour a large baking sheet; set aside.
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2
For the cornmeal crust, in a medium bowl stir together 3/4 cup flour, cornmeal, 2 tablespoons Splenda, baking powder, and salt.
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3
Cut in butter or margarine until the size of small peas.
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4
Sprinkle 1 tablespoon of cold fat-free milk over mixture; gently toss with a fork.
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5
Add 3 to 4 tablespoons more fat-free milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly).
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6
Turn out onto a lightly floured surface and knead 7 to 8 times or just until dough clings together and form into a ball. On the baking sheet, flatten dough.
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7
Roll into a 12-inch circle and set aside.
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8
For Filling:
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9
In a bowl stir together 1/3 cup Splenda, the 3 tablespoons flour, and the nutmeg or cinnamon. Stir in the apricots or peaches and lemon juice.
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10
Mound the filling in center of crust, leaving a 2-inch border.
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11
Fold border up over filling.
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12
Brush top and sides of crust with the 2 teaspoons milk.
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13
Bake in a 350 F degree oven about 40 minutes or until crust is golden and filling is bubbly.
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14
To prevent overbrowning, cover the edge of the crust with foil the last 10 to 15 minutes of baking if needed.
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15
Cool tart for 30 minutes on the baking sheet on a wire rack.
