By Rita of sammysgrammy
I created this recipe for the 2009 Pillsbury BakeOff. Didn't win but I still think it's a winner!!
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THE MILLION DOLLAR GLAZED FRUIT TART
Ingredients:
Pillsbury refrigerated sugar cookie dough (in pop-open cylinder)
***note:For the tart in the picture, I used canned sliced cling peaches, fresh blueberries and fresh green grape
Method:
Spray a 9" spring form pan with Pam. Open the refrigerated sugar cookie dough and slice into rounds about 3/8 inch thick. Put these into the spring form pan and pat out as evenly as you can to cover the pan and up the sides about 1 ' to 1 1/2". Bake this cookie crust according to the package directions. Cool completely but leave in the pan. While the crust is baking, assemble your fruit. If using strawberries, I wouldn't wash them. They hold too much water. But wash other fresh fruit (blueberries, grapes) and drain well. If using canned peaches, drain well on toweling.While those are drying out, mix the room temperature mascarpone with the cool whip and almond extract. This is the cream filling of the tart. When the crust is absolutely cool, spoon the filling in, smooth out the top and refrigerate it for about an hour so the cheese will cool again and the filling jells. After an hour in the fridge, arrange your fruit in an artistic pattern on top of the filling.
Final step:
Heat up the apple jelly on low heat until it's liquid. Brush this warm liquid with a pastry brush or teaspoon all over the fruit on top of the tart. Now your fruit will shine!!! Another note: You can use any flavor jelly that goes with your fruit. Here in Wine Country (Finger Lakes Region), we can get wine jelly. It's fabulous on this tart.
Keep refrigerated. Before serving, you can remove the sides of the spring form pan and present the tart on a cake stand or dish.
By Rita of sammysgrammy
I created this recipe for the 2009 Pillsbury BakeOff. Didn't win but I still think it's a winner!!
.JPG)
THE MILLION DOLLAR GLAZED FRUIT TART
Ingredients:
Pillsbury refrigerated sugar cookie dough (in pop-open cylinder)
1/2 cup of apple jelly
8 oz. carton of mascarpone cheese (room temperature) 8 oz. of lite cool whip (our effort to cut calories - ha ha)
2 tsp. almond extract
a variety of any kind of fresh or canned fruit (WELL DRAINED DRY ON PAPER TOWELS)***
pam cooking spray***note:For the tart in the picture, I used canned sliced cling peaches, fresh blueberries and fresh green grape
Method:
Spray a 9" spring form pan with Pam. Open the refrigerated sugar cookie dough and slice into rounds about 3/8 inch thick. Put these into the spring form pan and pat out as evenly as you can to cover the pan and up the sides about 1 ' to 1 1/2". Bake this cookie crust according to the package directions. Cool completely but leave in the pan. While the crust is baking, assemble your fruit. If using strawberries, I wouldn't wash them. They hold too much water. But wash other fresh fruit (blueberries, grapes) and drain well. If using canned peaches, drain well on toweling.While those are drying out, mix the room temperature mascarpone with the cool whip and almond extract. This is the cream filling of the tart. When the crust is absolutely cool, spoon the filling in, smooth out the top and refrigerate it for about an hour so the cheese will cool again and the filling jells. After an hour in the fridge, arrange your fruit in an artistic pattern on top of the filling.
Final step:
Heat up the apple jelly on low heat until it's liquid. Brush this warm liquid with a pastry brush or teaspoon all over the fruit on top of the tart. Now your fruit will shine!!! Another note: You can use any flavor jelly that goes with your fruit. Here in Wine Country (Finger Lakes Region), we can get wine jelly. It's fabulous on this tart.
Keep refrigerated. Before serving, you can remove the sides of the spring form pan and present the tart on a cake stand or dish.
By Rita of sammysgrammy
9:00 AM |
Category:
CAST,
castteam,
christian,
fruit,
glazed,
recipe of the month,
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Comments (2)
Sounds delish! Thank you so much for posting this recipe!
:o) button
Thanks so much, Rita, for a really great recipe!