Berry-filled Shortbread Brunch Tart


11/2 cups Pillsbury All-Purpose Flour
1 cup powdered sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter,cut into 1/2-inch cubes (do not use margarine)
2 teaspoons vanilla
1/2 cup Smucker’s Orchard’s Finest Northwest Triple Berry Preserves
1/2 cup mascarpone cheese, room temperature*
1 tablespoon coarse white sparkling sugar
Heat oven to 375 degrees. In food processor, place flour, 3/4 cup of powdered sugar and 1/2 teaspoon salt. Cover, process until well blended.Add butter and 11/2 teaspoons of vanilla; process with pulses until mixture is consistency of fine crumbs. Press 11/2 cups of the mixture evenly inungreased 9-inch tart pan with removable bottom. Bake 12 minutes.Remove to cooling rack, cooling for 15 minutes. Meanwhile, in a small bowl, stir preserves to soften; set aside. *In another small bowl, mix mascarpone cheese, remaining powdered sugar and remaining vanilla until well blended. Cover and refrigerate. Spread preserves evenly over cooled crust to within 3/8-inch of the edge. Sprinkle remaining crust mixture evenly over top, covering preserves completely. Pat gently; sprinkle with sparkling sugar. Bake 18 to 26 minutes or until edges are golden. Cool 25 minutes on cooling rack, remove side of pan. Using a sharp knife, cut into 12 wedges. Serve warm with sweetened mascarpone mixture.

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