Prune Tart

Pastry 4 T 30% fat-reduced margarine 1-1/2 C unbleached all-purpose flour 1 egg, lightly beaten grated zest of 1 lemon F frozen apple juice concentrate, thawed Filling 1-1/2 lbs pitted prunes grated zest of 1 lemon juice of 1 lemon Meringue Topping 3 egg whites at room temperature 1/4 tsp. cream of tartar 1/8 tsp. salt 1/3 C unsweetened applesauce 1/2 plus 1/8 tsp. cinnamon 1 C chopped almonds

Makes 8 Servings Preheat oven to 350°. Lightly grease and flour a 9-inch springform pan with removable bottom. To make pastry, cut the margarine into the flour until it looks like coarse meal. Add the egg, lemon rind and enough apple juice concentrate to hold the mixture together. Pat the dough into the tart pan. Press the dough up long the sides to form a rim about 1-1/2-inches tall. Set aside. To make the filling, place the prunes in a saucepan with enough water to cover and cook until soft. Drain well and chop fine. Add the lemon zest and juice. Allow the mixture to cool. Spoon into the unbaked pastry crust. To make meringue topping, beat the egg whites until foamy. Add the cream of tartar and salt; continue beating until stiff, but not dry. Fold in the applesauce and 1/2 tsp. cinnamon. Spread on top of the prune mixture. Sprinkle the almonds and remaining cinnamon over top. Bake for 45 to 55 minutes, or until the meringue is lightly browned. Cool the tart in its pan on a wire rack. Serve warm or at room temperature. Per Serving: 325 Cal 13g Total Fat 47g Carbohydrate 9g Protein 30mg Cholesterol 108mg Sodium Exchanges: 1 Bread 1/2 Protein 2 Fruit 2-1/2 Fats