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Cranberry-Almond Tarts

Cranberry-Almond Tarts

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Makes 24 tarts Calories 100 Prep Time 25 minutes Total Time 35 minutes Made with Splenda® Original Sweetener


  1. Preheat oven to 375°F.
  2. Unroll pastry and roll to ⅛” thickness on a lightly floured surface; using a 2” square cookie cutter, cut out 24 squares. (Reroll scrap dough if needed.)
  3. Press squares into ungreased miniature muffin pans. Transfer to freezer while you prepare the filling.
  4. In a saucepan, combine Splenda Sweetener and water; stir until sweetener is dissolved. Add cranberries. Bring mixture to a boil over medium-high heat. Cook, stirring constantly, for 2 minutes or until berries pop.
  5. Pour through a wire mesh sieve set over a bowl. Return liquid to saucepan; reserving berries.
  6. Bring liquid to a boil; reduce heat and simmer 5 minutes or until liquid is reduced to about 3 tablespoons.
  7. Pour sauce over cranberries, tossing to coat. Stir in almonds and almond extract. Spoon mixture into pastry cups.
  8. Bake for 15–20 minutes or until pastry is golden and filling is set. Carefully remove tarts from muffin tins; cool on a wire rack.
  9. Garnish with whipped topping and sliced almonds.

Made With

Splenda® Granulated Sweetener

Nutrition Info Per Serving

Serving Size: 1 tart

Calories 100
Total Fat 6g
Saturated Fat 2.5g
Cholesterol 0mg
Sodium 55mg
Total Carbs 9g
Dietary Fiber 1g
Sugars 3g
Protein 1g