Cherry Almond Brunch Tart

  • Servings: slices
  • Serving Size: 8
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes


  • 1 Pillsbury® refrigerated pie crust
  • 4 cups sliced almonds
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 6 tablespoons butter
  • 1 teaspoon almond extract
  • 1 (12 oz.) jar Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
  • 1 (8 oz.) container mascarpone cheese


  • Heat oven to 400°F. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and sides of pan; trim excess crust. Bake 10 to 15 minutes or until crust is light golden brown.
  • 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 high speed until creamy. Stir in ground nuts until well blended.
  • Spread 3/4 cup of the preserves over bottom of partially baked crust. Carefully spread almond mixture over preserves, covering bottom of crust completely.
  • Bake 20 to 30 minuted or until center is set and edges are golden brown. Remove to cooling rack; cool 15 minutes. Remove side of pan; cool 30 minutes.
  • 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.
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