Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 ½ cups Flour
¾ cup Butter or margarine
½ cup Sugar
¾ cup Chopped natural American pistachios
1 teaspoon Grated lemon peel
½ teaspoon Ground cinnamon
¼ teaspoon Vanilla
Apricot Filling: Combine 1 cup quartered dried apricot halves, ¼ cup raisins, ½ cup water and 1/3 cup cream sherry in saucepan. Cook, covered, over medium heat 15 to 20 minutes or until liquid is absorbed and fruit is very tender; stir occasionally to prevent sticking.
Blend flour and margarine with pastry blender until texture of cornmeal. Stir in sugar, pistachios, lemon peel, cinnamon and vanilla. Pat half of pistachio mixture into 9-inch tart pan with removable bottom. Spread Apricot Filling over pastry. Roll remaining pastry between 2 pieces of waxed paper; cut into ½ inch strips. Form lattice of strips over filling. Bake at 350° F. 45 to 50 minutes or until golden.