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Diabetic Linzer Tart

Yield: 8 servings

Ingredients and directions for this recipe

1/4 c Butter; softened 1/4 ts Salt
2 Egg yolks 1/4 ts Cinnamon, ground
2 tb Juice, apple, conc. 1/8 ts Allspice, ground
2 ts Extract, vanilla 1 1/2 c Almonds, ground
1 c Flour 10 oz Fruit spread, raspberry
1/2 ts Baking powder

Use blanched almonds or hazelnuts.

Beat butter in large bowl until light and fluffy. Blend in egg yolks,
juice concentrate, and vanilla. Combine flour, baking powder, salt,
cinnamon, and allspice; mix well. Stir in almonds. Gradually add to
butter mixture, mixing until well-blended. Spread 1-1/2 c batter
evenly onto bottom of 10" tart pan with removable bottom or 10"
springform pan. Spread fruit evenly over batter, leaving 1" border
around edge. Spoon remaining batter into pastry bag fitted with 1/2"
plain or star tip. Pipe batter in lattice design over fruit spread.
Chill 30 minutes.

Preheat oven to 350. Bake tart 35 minutes, until crust is golden
brown and fruit spread is bubbly. Cool completely on wire rack. Serve
at room temperature.

Nutrition information per slice: 486 calories, 8 gm protein, 41 gm
carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg
cholesterol, 276 mg sodium, 3/4 diabetic starch/bread exchange, 6-1/4
diabetic fat exchange, 2 diabetic fruit exchange, 1/2 diabetic
medium-fat meat exchange

See also:
Previous recipe Diabetic Light Chocolate Cheesecake
Next recipe Diabetic Macadamia Nut Crunchies

Or try one of these recipes:
Kabab Masala
Steamer Caramel Apple Bread Pudding