FruitTartlets-Nectar Detail

Fruit Tartlets Recipe

These handheld tartlets are filled with sweet Truvia Cane Sugar Blend and plump fresh fruit. Each serving contains 14% fewer calories* and 61% less sugar* per serving than the full-sugar version.

Prep Time

20 minutes

Cook Time

45 minutes

Serving size

1 piec (95g)

Calories

230 Calories

Ingredients

  • 14 oz. thawed frozen puff pastry dough

  • 4 small ripe kiwis

  • 15 whole ripe strawberries

  • ¼ cup blueberries

  • 2 tsp cornstarch

  • ⅓ cup Truvia Cane Sugar Blend

  • ¼ tsp sea salt

Egg Wash

  • 1 egg**

  • 1 Tbsp fat free half and half

Directions

  • 1.

    Preheat oven to 400° F. Line baking sheet with parchment paper.

  • 2.

    Unfold dough onto a lightly floured surface. Trim edges and cut into twelve 3"x4" rectangles.

  • 3.

    Transfer to a lined baking sheet.

  • 4.

    With a sharp knife, mark a half-inch border inside each rectangle, making sure to not cut all the way through.

  • 5.

    Refrigerate marked dough for 15 minutes.

  • 6.

    In a small bowl, whisk together egg and half & half. You will not use all of this, only about half.

  • 7.

    Brush the egg blend around the half-inch border of the chilled dough rectangles.

  • 8.

    Bake rectangles for 25-30 minutes, rotating once, bake until dough puffs and turns a golden color.

  • 9.

    Transfer rectangles to a wire rack to cool.

  • 10.

    Once completely cooled cut/peel out a few top layers in the center to make a rectangle bowl with ½ inch edges.

  • 11.

    Peel and slice washed kiwi and strawberries.

  • 12.

    Wash and slice blueberries in half.

  • 13.

    In a small saucepan on medium heat, combine Truvia Cane Sugar Blend and cornstarch.

  • 14.

    Bring to a boil (about 5 minutes).

  • 15.

    Cool for 5-10 minutes.

  • 16.

    In a medium bowl, stir together fruit and cooled Truvia Cane Sugar Blend and cornstarch mix.

  • 17.

    Just before serving, divide fruit mixture between the 12-dough bowls.

  • 18.

    Evenly sprinkle salt onto all 12 bowls.

  • 19.

    Store in a sealed container in the refrigerator.

*Each serving contains 230 calories and 5 grams of sugar per serving compared to the full-sugar version that has 270 calories and 13 grams of sugar per serving.

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.

Nutrition Per Serving

Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 140mg
Total Carbohydrate 28g
Dietary Fiber 2g
Total Sugars 5g
Protein 3g
Vitamin D 0% DV
Calcium 0% DV
Iron 6% DV
Potassium 2% DV

Reviews