Fork into a sweet brunch tart with flaky pastry, tart red cherries and an almond, sweet cream filling.
Bake-Off® Contest 46, 2013
Antoinette Leal
Ridgefield, Connecticut
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1
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Pillsbury™ refrigerated pie crust, softened as directed on box
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4
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cups sliced almonds
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1
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can (14 oz) Eagle Brand® Sweetened Condensed Milk
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6
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tablespoons butter, softened
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1
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teaspoon almond extract
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1
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jar (12 oz) red tart cherry preserves
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1
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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.
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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.
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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.
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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.
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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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 870
- Calories from Fat
- 490
% Daily Value
- Total Fat
- 55g
- 84%
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- Saturated Fat
- 21g
- 103%
- Trans Fat
- 1g
- Cholesterol
- 80mg
- 26%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 78g
- 26%
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- Dietary Fiber
- 5g
- 22%
- Sugars
- 29g
- Protein
- 15g
- 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;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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