Rustic Fruit Crostata
Serves 6

Ingredients
1 recipe Tender Almond Pie and Tart Crust
2 cups fresh fruit (sliced peaches or apples or apricot halves)¹
1 tablespoon butter
6 packets Splenda
¼ teaspoon cinnamon

Directions

1. Prepare one Tender Almond Pie and Tart Crust and, between two sheets of waxed paper or plastic, roll into a rough circle about 1/8” thick and 10-12 inches in diameter. Refrigerate until ready to use.
2. Melt butter in a skillet over medium heat.
3. In a mixing bowl, sprinkle the Splenda, cinnamon, and salt over the sliced fruit and toss to coat evenly.
4. Sauté the fruit briefly in the butter to soften slightly.
5. Remove the crust from the refrigerator and center it on a lightly greased baking sheet.
6. Arrange fruit slices in a circle on the piecrust, leaving a margin of about 2 inches all around the outer edge uncovered.
7. Carefully fold this outer edge up and over the outer couple of inches of the fruit, leaving the edges scalloped and ragged, and folding the dough as needed to contain the fruit. Alternatively, pinch the outer edges up to form a lip. The fruit at the center will remain uncovered by crust.
8. Bake the crostata for approximately 20 minutes at 350 degrees, until dough is cooked and filling bubbly.
9. Remove and cool slightly before removing to serving plate. Cool completely before cutting to serve.
10. Top with a dollop of whipped cream, lightly sweetened with Splenda if desired.

¹Fresh berries, such as raspberries work well also, but do not need the sauté step to soften them. Simply arrange the fresh washed and dried berries on the prepared crust, dot with a little butter, sprinkle with Splenda and bake as directed.