|All purpose flour||3 Tablespoon|
|Plain low fat yogurt||1 Tablespoon|
|Ground nutmeg||1 Dash|
|Ground cinnamon||1 Dash|
|Reduced calorie apricot spread||2 Teaspoon|
1. In small mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form dough into a ball; wrap in plastic wrap and refrigerate for at least 1 hour (may be kept in refrigerator for up to 3 days).
2. Between 2 sheets of wax paper roll dough, forming a 4 1/2-inch circle about 1/8 inch thick. Carefully remove wax paper and place dough on foil or small cookie sheet. Preheat oven to 350°F.
3. Core, pare, and thinly slice apple; arrange slices decoratively over dough. Bake until crust is golden, 20 to 30 minutes.
4. During last few minutes that pastry is baking, in small metal measuring cup or other small flameproof container heat apricot spread; as soon as pastry is done, brush with warm spread and sprinkle with nutmeg and cinnamon.