Rustic Strawberry-Almond Tart Recipe

Rustic Strawberry-Almond Tart Recipe

  • 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
  • 2 tablespoons cornstarch
  • 1/4 cup almond paste
  • 2 tablespoons cold butter, cut into small pieces
  • 1 1/2 pints strawberries, sliced
  • 1/2 (15 ounce) container refrigerated pie crusts
  • 1 tablespoon sliced almonds
  • 1 egg white, beaten
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Process SPLENDA(R) Granulated Sweetener, cornstarch, almond paste, and butter in a food processor until crumbly.
  3. Combine SPLENDA(R) Granulated Sweetener mixture and strawberries in large bowl, tossing to coat.
  4. Unroll piecrust onto prepared pan. Place strawberry mixture in center of crust; fold edge of crust over filling to partially cover filling, pleating crust as necessary. Brush crust with egg white.
  5. Bake 35 to 40 minutes or until crust is well browned. Cool on parchment on a wire rack. Serve warm or at room temperature.
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