Strawberry-Banana Toaster Tarts

Ingredients

• 1 package (16 ounces) gluten free pie crust mix
• 1 cup cold natural buttery spread with olive oil, cut into ½-inch pieces (2 sticks)
• ¼ cup plus 2 tablespoons ice water
• 2 ripe DOLE® Bananas, peeled and chopped
• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• 1 cup chopped DOLE® Strawberries
• ¼ cup raw cane sugar
• 1 medium egg
• Gluten free all-purpose flour for dusting
• ¼ cup powdered sugar

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.