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3

Cherry Almond Brunch Tart

9 Ratings

9 Comments

Prep 20 min
Total 1 hr 35 min
Ingredients 7
Servings 8

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

By Pillsbury Kitchens

September 11, 2014

Bake-Off® Contest 46, 2013

Antoinette Leal

Ridgefield, Connecticut

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

cups sliced almonds

can (14 oz) Eagle Brand® Sweetened Condensed Milk

tablespoons butter, softened

teaspoon almond extract

jar (12 oz) red tart cherry preserves

container (8 oz) mascarpone cheese

Steps

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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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 870
Calories from Fat: 490

% Daily Value

Total Fat: 55g; 84%
Saturated Fat 21g 103% Trans Fat 1g
Cholesterol: 80mg; 26%
Sodium: 280mg; 12%
Potassium: 550mg; 16%
Total Carbohydrate: 78g; 26%
Dietary Fiber 5g 22% Sugars 29g
Protein: 15g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 30%; 30%
Iron: 10%; 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;