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Cranberry-Almond Tarts
 

Cranberry-Almond Tarts

Cranberries nestled in a flaky pastry make a sweet ending for a holiday buffet.

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  • Serves: 24
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 24

Serving Size: 1 square tart

Amount Per Serving
 
Calories:
100 
Calories from Fat:
60 
Total Fat:
6g 
Saturated Fat:
2.5g 
Cholesterol:
0mg 
Sodium:
55mg 
Total Carbs:
9g 
Dietary Fiber:
1g 
Sugars:
3g 
Protein:
1g 

DIRECTIONS

  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 SPLENDA® 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.

INGREDIENTS

  • 1/2 (15 ounce) container refrigerated pie crusts
  • 3/4 cup SPLENDA® 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
  • 1 (8 ounce) carton non-dairy whipped topping
  • 1/4 cup toasted almond slices

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