Grease and lightly flour a large baking sheet. Prepare Cornmeal Crust. On the baking sheet, flatten dough. Roll into a circle 12 inches in diameter. Set aside.

For filling, in a bowl stir together sugar, sugar substitute, flour, and nutmeg or cinnamon. Stir in apricots or peaches and lemon juice. Mound the filling in center of crust, leaving a 2-inch border. Fold border up over filling. Brush top and side of crust with the milk.

Bake in a 375 degrees F oven about 40 minutes or until crust in golden and filling is bubbly. To prevent overbrowning, cover the edge of crust with foil for the last 10 to 15 minutes of baking. Cool tart for 30 minutes on the baking sheet on a wire rack. Serve warm. Makes 8 slices.

In a medium bowl stir together 3/4 cup flour, 1/3 cup cornmeal, 2 tablespoons sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt. Cut in 3 tablespoons butter until the size of small peas. Sprinkle 1 tablespoon cold fat-free milk over mixture; gently toss with a fork. Add an additional 3 to 4 tablespoons fat-free 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 or 8 times or just until dough clings together. Form into a ball.

We recommend Splenda Granular or Sweet "n Low packets or bulk. Be sure to read the package directions to use the amount that's equivalent to 2 tablespoons sugar.

If desired, omit the sugar subsitute. Increase sugar to 1/3 cup.