Cherry Almond brunch tart
From third-place winner Antoinette Leal of Ridgefield, Conn.
• 1 Pillsbury refrigerated pie crust, at room temperature
• 4 c. sliced almonds, divided
• 1 (14-oz.) can sweetened condensed milk
• 6 tbsp. butter, at room temperature
• 1 tsp. almond extract
• 1/4 tsp. salt
• 1 (12-oz.) jar Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves, divided
• 8 oz. mascarpone cheese
Preheat oven to 400 degrees. Unroll pie crust and place in an ungreased 10-inch tart pan with a removable bottom. Press crust firmly against bottom and side of pan, and trim excess crust. Bake until light golden brown, about 10 to 15 minutes. Remove from oven.
Meanwhile, place 3 3/4 cups almonds in the bowl of a food processor fitted with a metal blade. Process until nuts are coarsely ground. In a bowl of an electric mixer on medium speed, beat sweetened condensed milk, butter, almond extract and salt until creamy. Stir in ground almonds.
Spread 3/4 cup of preserves over bottom of partially baked crust. Carefully spread almond mixture over preserves, covering bottom of crust completely. Bake until center is set and edges are golden brown, about 20 to 30 minutes. Remove pan from oven and transfer to a wire rack for 15 minutes. Remove side of pan and cool 30 minutes.