Berry Filled Shortbread Brunch Tart

(2)
  2 reviews

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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