Julie's Rather Fattening Apricot Tarts! |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A 486 calorie mini pie with traditional crust...you should probably share half with a friend! Ingredients:
2 1/2 cup all purpose flour |
4 tbsp sugar |
1/2 tsp salt |
6 tbsp margarine |
1/3 cup water |
1/2 cup splenda |
1 cup brown sugar |
2/3 cup whole wheat flour |
1269 grams apricots (9 cups) |
Directions:
1. Everything above and including the water is the crust recipe.
2. Mix flour, sugar, and salt in a bowl. Using a pastry blender or 2 knives, cut in margarine until mixture is crumbly. Spoon water into flour mixture 1 tablespoon at a time and blend with a fork after each addition; pastry should be just moist.
3. Roll out dough on a lightly floured surface into a disk 2 inches larger than pie plate. Wrap dough around rolling pin and unroll into an 8 or 9-inch pie plate.
4. Or use it to cut out 16 circles and make eight mini pies with a deep, wide muffin tin.
5. For the filling, take 6-9 cups of fresh, cored, sliced apricots (I used 9 but had to mound the filling up big time to use it all! Six or seven would probably do fine.) Mix up splenda, sugar, 2/3 flour, put in pie crust lined tin or pie, bake.
6. Bake at 190 C, (375 F) for 25 minutes for mini pies, 30-35 minutes for single large pie.
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