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Brown Sugar Cinnamon Pastry Tart

Name: Brown Sugar Cinnamon Pastry Tart
Prep time: 25 min
Total time: 35 min
Cuisine: Appetizers & Snacks, Breakfast
Ingredients: For the tarts:; 1 ¾ cups almond flour; ½ cup plus 2 tablespoons Splenda® Brown Sugar Blend, divided; 1 tablespoon fat-free cream cheese, room temperature; 1 tablespoon vegetable oil spread; 1 large egg; 1 tablespoon ground cinnamon; For the glaze:; 1 cup Splenda® Granulated Sweetener; 1 tablespoon Splenda® Brown Sugar Blend; 2 tablespoons cornstarch; 1 tablespoon ground cinnamon; 3 tablespoons unsweetened almond milk

Looking for an on-the-go breakfast with a cozy, homemade touch? With a flaky crust, sweet cinnamon filling and luscious glaze topping, these easy pastry tarts are sure to make the whole family smile, even on the most hectic of mornings!

Makes 9 pastry tarts Calories 220 Prep Time 25 minutes Total Time 35 minutes Made with Splenda® Brown Sugar Blend

Ingredients

For the tarts:

1 ¾ cups almond flour

½ cup plus 2 tablespoons Splenda® Brown Sugar Blend, divided

1 tablespoon fat-free cream cheese, room temperature

1 tablespoon vegetable oil spread

1 large egg

1 tablespoon ground cinnamon

For the glaze:

1 cup Splenda® Granulated Sweetener

1 tablespoon Splenda® Brown Sugar Blend

2 tablespoons cornstarch

1 tablespoon ground cinnamon

3 tablespoons unsweetened almond milk

Nutrition Info Per Serving

Serving Size: 1 pastry tart

Calories	220
Total Fat	9g
Saturated Fat	0g
Cholesterol	20mg
Sodium	40mg
Total Carbs	28g
Dietary Fiber	2g
Sugars	16g
Added Sugars	15g
Protein	7g

Instructions

For the tarts:

Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
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.
Meanwhile, in a medium bowl combine remaining brown sugar blend and cinnamon.
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.
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:

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.