Brown Sugar Cinnamon Pastry Tart

Instructions

For the tarts:

1. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
2. Add flour and 2 tablespoons brown sugar blend to food processor and pulse until combined. Add cream cheese, vegetable oil spread, and egg and pulse until a dough forms. Transfer dough to a medium bowl. Cover with plastic wrap, and refrigerate for 10-15 minutes until firm.
3. Meanwhile, in a medium bowl combine remaining brown sugar blend and cinnamon.
4. Place chilled dough between two sheets of parchment paper greased with nonstick cooking spray. Roll dough to ⅛-inch thickness. Cut into 2×3-inch rectangles. Re-roll trimmings to create 18 rectangles total. Transfer 9 rectangles to prepared baking sheet. Fill rectangles with about 1 tablespoon of brown sugar blend mixture. Place remaining rectangles on top and seal edges with fork tines. Cut 1 small slit at top of each tart.
5. Bake, until edges of tarts are set and lightly golden brown, about 8-10 minutes. Transfer tarts to a wire rack and let cool completely at room temperature.

For the glaze:

1. Meanwhile, add sweetener, brown sugar blend, cornstarch, and cinnamon to a blender. Blend until mixture is a very fine powder. Transfer mixture to a medium bowl. Add milk, and whisk until smooth. Spread glaze evenly over cooled tarts. Serve and enjoy.