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Dole Banana Farmer

Strawberry-Banana Toaster Tarts

Strawberry Banana Toaster Tarts
1 hr Total time 25 Minutes Prep time 35 Minutes Cook Time 484 Calories 8 Servings

Ingredients

Directions

  1. Pulse pie crust mix and buttery spread in a food processor until small crumbs remain; add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Transfer dough to work surface and shape into a disk; wrap with plastic wrap and refrigerate 30 minutes.
  2. Heat bananas, lemon juice, strawberries and cane sugar to a simmer in a small saucepan over medium-high heat, stirring occasionally; reduce heat to low and cook 5 minutes or until thickened and fruit is soft, stirring occasionally. Remove from heat; cool completely. Makes about 1¾ cups.
  3. Preheat oven to 375°F; line a rimmed baking pan with parchment paper. Whisk egg in a small bowl.
  4. Unwrap dough and place on a lightly floured work surface; roll dough into a 14-inch circle (about ⅛-inch thick). Cut 8 (3½ x 3-inch) rectangles from dough with a paring knife; gather dough scraps and roll out two more times to cut 8 more rectangles. Carefully place 8 rectangles on prepared pan; place about 3½ tablespoons banana mixture in center of 8 rectangles. Top each with remaining 8 rectangles; press edges of tarts to seal and brush with egg. Cut 2 small vents in top of each tart with paring knife; bake 35 minutes or until golden brown. Cool slightly. Makes 8 tarts.
  5. Whisk powdered sugar and 2 teaspoons water in a small bowl; drizzle over tarts.
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