Rustic Strawberry-Almond Tart

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine Splenda Sweetener, cornstarch, almond paste, and butter. Pulse until crumbly.
3. Transfer mixture to a bowl and add sliced strawberries; toss to combine.
4. Unroll pie crust onto prepared baking sheet. Place strawberry mixture in center of crust; fold edge of crust over to cover filling with a 1” border, pleating crust as necessary.
5. Scatter almonds over filling. Brush border with egg white.
6. Bake for 35–40 minutes or until crust is well browned. Cool on parchment on a wire rack. Serve warm or at room temperature.