Thaw the puff pastry sheets according to package instructions.
Remove the stems and leaves from the strawberries, wash and slice them.
In a non-stick pan on medium-high heat, melt butter until light golden brown (about 2 mins).
Add sliced strawberries, Fructevia and salt, and saute for about 6-8 mins.
Remove from heat and allow the strawberry compote to cool down to room temperature.
Preheat the oven to 400ºF.
Dust the working surface with some flour and place the thawed Puff pastry sheet on it.
Using a rolling pin, lightly roll the sheets till they are about 1/2 inch longer on each side.
Cut into half.
Transfer the pastry sheets to a parchment sheet line baking tray.
Brush all edges of the pastry sheet with egg wash.
Add spoonfuls of strawberry compote onto the center of each pastry sheet.
Bake for about 20 minutes or until the edges are golden brown and crispy.
Serving Size 1 tart
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.