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2

Berry Filled Shortbread Brunch Tart

2 Ratings

2 Comments

Prep 20 min
Total 1 hr 40 min
Ingredients 7
Servings 12

Dazzle brunch guests with a homemade, sweet buttery tart jammed with berries. MORE+ LESS-

By Pillsbury Kitchens

September 11, 2014

Bake-Off® Contest 46, 2013

Laura Majchrzak

Hunt Valley, Maryland

Ingredients

1 1/2

cups Pillsbury BEST® All Purpose Flour

cup powdered sugar

3/4

cup cold unsalted butter, cut in 1/2-inch cubes (do not use margarine)

teaspoons vanilla

1/2

cup triple berry preserves

1/2

cup mascarpone cheese

tablespoon coarse white sparkling sugar

Steps

Hide Images

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 140

% Daily Value

Total Fat: 16g; 25%
Saturated Fat 10g 50% Trans Fat 1/2g
Cholesterol: 45mg; 14%
Sodium: 5mg; 0%
Potassium: 35mg; 1%
Total Carbohydrate: 32g; 11%
Dietary Fiber 0g 0% Sugars 11g
Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 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;