Cranberry-Almond Tarts

Instructions

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.