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Nectarine and Berry Tart Recipe

Nectarine and Berry Tart Recipe

6 servings



Basic Pie Crust

5 cups sliced nectarines

1 cup each: fresh or frozen, partially thawed raspberries or blueberries

7 1/4 teaspoon Equal sweetener

2 teaspoons lemon juice

3 tablespoons cornstarch

1 teaspoon grated lemon zest

1/4 teaspoon ground allspice


Make Basic Pie Crust. Roll pastry on floured surface into 12-inch circle, transfer to ungreased cookie sheet.


Toss fruit with Equal sweetener and lemon juice in large bowl, sprinkle with combined cornstarch, lemon zest, and all spice and toss. Arrange fruit on pastry, leaving 2-inch border of pastry around the edge. Fold edge of pastry over fruit, overlapping as necessary. Bake at 425 degrees until pastry is golden and fruit tender, 35 to 40 minutes. Cool on wire rack.

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