cranberry tarts

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Nutrition Info

Servings Per Recipe: 24

Amount Per Serving

Calories: 100

Calories from Fat: 60

Total Fat: 6g

Saturated Fat: 3g

Cholesterol: 0mg

Sodium: 55mg

Total Carbs: 9g

Dietary Fiber: 1g

Sugars: 3g

Protein: 1g

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Cranberry-Almond Tarts

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Read Reviews (4)

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Serves: 24

Submitted by: Maker of SPLENDAR Sweetener Products

" Cranberries nestled in a flaky pastry make a sweet ending for a holiday

buffet. "

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Ingredients

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1/2 (15 ounce) container refrigerated pie crusts

3/4 cup SPLENDAR No Calorie Sweetener, Granulated

1/3 cup water

1 (12 ounce) bag fresh or frozen cranberries, thawed

1/4 cup chopped almonds, toasted

1/2 teaspoon almond extract

non-dairy whipped topping (optional)

toasted almond slices (optional)

Directions

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1. Preheat oven to 375 degrees F.

2. Unroll pastry and roll to 1/8-inch thickness on a lightly floured

surface; using a 2- inch square cookie cutter, cut out 24 squares,

re-rolling pastry,

if necessary. Place squares in ungreased miniature muffin pans. Place in

freezer.

3. Combine SPLENDAR Granulated Sweetener and water in a saucepan, stirring

until blended. Stir in cranberries. Bring mixture to a boil over medium-high

heat. Cook, stirring constantly 2 minutes or until berries pop. Pour through

a wire-mesh sieve, set over a bowl. Return liquid to saucepan; reserving

berries.

Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is

reduced to about 3 tablespoons. Pour sauce over cranberries, tossing to

coat.

Stir in almonds and almond extract. Spoon mixture into pastry shells.

4. Bake 15 to 20 minutes or until pastry is golden and filling is set.

Carefully remove tarts from muffin tins; cool on a wire rack.

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Note

Serving Size:1 square tart

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