We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 46, 2013
Ridgefield, Connecticut

Cherry Almond Brunch Tart

(8)
(8)
Save and Share
  • prep time 20 min
  • total time 1 hr 35 min
  • ingredients 7
  • servings 8
 

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
4
cups sliced almonds
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
6
tablespoons butter, softened
1
teaspoon almond extract
1
jar (12 oz) red tart cherry preserves
1
container (8 oz) mascarpone cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim excess crust. Bake 10 to 15 minutes or until crust is light golden brown.
  • 2 Meanwhile, reserve 1/4 cup of the almonds. Place remaining almonds in food processor. Cover; process until coarsely ground. In large bowl, beat sweetened condensed milk, butter, almond extract and 1/4 teaspoon salt on medium speed until creamy. Stir in ground nuts until well blended.
  • 3 Spread 3/4 cup of the preserves over bottom of partially baked crust. Carefully spread almond mixture over preserves, covering bottom of crust completely.
  • 4 Bake 20 to 30 minutes or until center is set and edges are golden brown. Remove to cooling rack; cool 15 minutes. Remove side of pan; cool 30 minutes.
  • 5 In small bowl, mix mascarpone cheese and remaining 1/4 cup preserves until well blended. Top individual servings of tart with mascarpone mixture and reserved 1/4 cup almonds. Serve warm or cool.
  • 1 Heat oven to 400°F. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim excess crust. Bake 10 to 15 minutes or until crust is light golden brown.
  • 2 Meanwhile, reserve 1/4 cup of the almonds. Place remaining almonds in food processor. Cover; process until coarsely ground. In large bowl, beat sweetened condensed milk, butter, almond extract and 1/4 teaspoon salt on medium speed until creamy. Stir in ground nuts until well blended.
  • 3 Spread 3/4 cup of the preserves over bottom of partially baked crust. Carefully spread almond mixture over preserves, covering bottom of crust completely.
  • 4 Bake 20 to 30 minutes or until center is set and edges are golden brown. Remove to cooling rack; cool 15 minutes. Remove side of pan; cool 30 minutes.
  • 5 In small bowl, mix mascarpone cheese and remaining 1/4 cup preserves until well blended. Top individual servings of tart with mascarpone mixture and reserved 1/4 cup almonds. Serve warm or cool.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
870
(
Calories from Fat
490),
% Daily Value
Total Fat
55g
55%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
280mg
280%;
Total Carbohydrate
78g
78%
(Dietary Fiber
5g
5%
  Sugars
29g
29%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
30%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 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; 9 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
Eagle Brand is a trademark of The J.M. Smucker Company, Elsie trademark used under license. Bake-Off is a registered trademark of General Mills ©2013