Bake-Off® Contest 46, 2013
Ridgefield, Connecticut

Cherry Almond Brunch Tart

Fork into a sweet brunch tart with flaky pastry, tart red cherries and an almond, sweet cream filling.

(8)
8 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 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