Freeform Fruit Tart

1. 1

   Preheat oven to 400 degrees.

2. 2

   Combine plums, raspberries, and splenda and toss gently to combine.

3. 3

   Roll out pie crust to 12 inches (store bought crusts are usually 9 inches so a little rolling is required).

4. 4

   Place pie crust on parchment paper on baking sheet.

5. 5

   Mound fruit in center of dough, leaving 2-3 inch border around edge.

6. 6

   Fold dough up over fruit, continue around tart overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure.

7. 7

   Working quickly, brush dough with water and sprinkle evenly with 1 tablespoon sugar.

8. 8

   Bake until crust is golden brown and fruit is bubbling, 50 to 55 minutes.

9. 9

   Cool tart about 20 minutes.

10. 10

    Other delicious combinations: peaches and blueberries or apricots and blackberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.