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Cranberry-Almond Tarts

Cranberry-Almond Tarts

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Makes 24 tarts Kilojoules 251.04 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.


  • To further lower saturated fat, make this Homemade Pie Crust with Splenda Granulated Sweetener instead of using refrigerated pie crusts.

Nutrition Info Per Serving

Serving Size: 1 tart

Energy 60
Protein 1g
Total Fat 3.5g
- of which saturates 1.5g
Cholesterol 0mg
Carbohydrate 8g
- of which sugars 1g
Dietary Fibre 1g
Sodium 45mg