Bake-Off® Contest 46, 2013
Hunt Valley, Maryland

Berry Filled Shortbread Brunch Tart

Dazzle brunch guests with a homemade, sweet buttery tart jammed with berries.

(2)
2 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 20 min
  • total time 1 hr 40 min
  • ingredients 7
  • servings 12
 

Ingredients

1 1/2
cups Pillsbury BEST® All Purpose Flour
1
cup powdered sugar
3/4
cup cold unsalted butter, cut in 1/2-inch cubes (do not use margarine)
2
teaspoons vanilla
1/2
cup triple berry preserves
1/2
cup mascarpone cheese
1
tablespoon coarse white sparkling sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In food processor, place flour, 3/4 cup of the powdered sugar and 1/2 teaspoon salt. Cover; process until well blended. Add butter and 1 1/2 teaspoons of the vanilla; process with on-and-off pulses until mixture is consistency of fine crumbs.
  • 2 Press 1 1/2 cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes. Remove to cooking rack; cool 15 minutes.
  • 3 Meanwhile, in small bowl, stir preserves to soften; set aside. In another small bowl, mix mascarpone cheese, remaining 1/4 cup powdered sugar and remaining 1/2 teaspoon vanilla until well blended. Cover; refrigerate.
  • 4 Spread preserves evenly over cooled crust to within 3/8-inch of edge. Sprinkle remaining crust mixture evenly over top, covering preserves completely. Pat gently; sprinkle with white sparkling sugar.
  • 5 Bake 18 to 26 minutes longer or until edges are golden brown. Cool 25 minutes on cooling rack; remove side of pan. Using sharp knife, cut into 12 wedges. Serve warm with sweetened mascarpone mixture.
  • 1 Heat oven to 375°F. In food processor, place flour, 3/4 cup of the powdered sugar and 1/2 teaspoon salt. Cover; process until well blended. Add butter and 1 1/2 teaspoons of the vanilla; process with on-and-off pulses until mixture is consistency of fine crumbs.
  • 2 Press 1 1/2 cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes. Remove to cooking rack; cool 15 minutes.
  • 3 Meanwhile, in small bowl, stir preserves to soften; set aside. In another small bowl, mix mascarpone cheese, remaining 1/4 cup powdered sugar and remaining 1/2 teaspoon vanilla until well blended. Cover; refrigerate.
  • 4 Spread preserves evenly over cooled crust to within 3/8-inch of edge. Sprinkle remaining crust mixture evenly over top, covering preserves completely. Pat gently; sprinkle with white sparkling sugar.
  • 5 Bake 18 to 26 minutes longer or until edges are golden brown. Cool 25 minutes on cooling rack; remove side of pan. Using sharp knife, cut into 12 wedges. Serve warm with sweetened mascarpone mixture.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
10g,
10%
Trans Fat
1/2g
1/2%
),
Cholesterol
45mg
45%;
Sodium
5mg
5%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2013