Spiced Fruit Compote
|For pastry topping|
|All purpose flour||3 Tablespoon|
|Plain low-fat yogurt||1 Tablespoon|
|For fruit mixture|
|Dried apricot halves||4 , chopped|
|Dried figs||1 Large, chopped|
|Granulated brown sugar||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Apple pie spice||1⁄4 Teaspoon|
|Apple||1 Small, cored, pared, diced, and sprinkled with lemon juice|
|Lemon juice||1⁄2 Teaspoon (For Sprinkling Over The Apple)|
In mixing bowl combine flour and salt; with a pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
Add yogurt and mix until thoroughly combined.
Form dough into a ball; wrap in plastic wrap and refrigerate for about 1 hour (may be kept in refrigerator for up to 3 days).
Fruit Mixture: In small saucepan combine all ingredients for fruit mixture except apple; cook over low heat, stirring constantly, until sugar begins to melt and glaze fruit mixture slightly (if necessary, add about 1 tablespoon water to keep fruit from burning).
Let simmer until fruit softens and raisins are plump, about 5 minutes.
Add apple and stir to combine.
Preheat oven to 400°F.
Divide fruit mixture into two 1-cup ovenproof dishes.
Between 2 sheets of wax paper roll dough to about 1/8-inch thickness; carefully remove paper and cut dough in half.
Place one half on top of each fruit mixture, molding dough to inside edges of dish.
Bake until topping is golden brown, about 20 minutes.