Dazzle brunch guests with a homemade, sweet buttery tart jammed with berries.
Bake-Off® Contest 46, 2013
Laura Majchrzak
Hunt Valley, Maryland
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1 1/2
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cups Pillsbury BEST® All Purpose Flour
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1
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cup powdered sugar
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3/4
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cup cold unsalted butter, cut in 1/2-inch cubes (do not use margarine)
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2
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teaspoons vanilla
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1/2
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cup triple berry preserves
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1/2
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cup mascarpone cheese
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1
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tablespoon coarse white sparkling sugar
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.
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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.
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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.
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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.
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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.
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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 PER SERVING
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%
- Total Carbohydrate
- 32g
- 11%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 11g
- Protein
- 2g
- 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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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