Prep Time 20m
Cook Time 35m
Ready Time 100m
Yield 12 servings

  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 cup powdered sugar
  • 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
  • 1 tablespoon coarse white sparkling sugar
Preparation Directions
  • Step 1Heat oven to 375°F. In food processor, place flour, 3/4 cup of the powdered sugar and 1/2 teaspoon salt. Cover; process until well blended. Add butter and 1 1/2 teaspoons of the vanilla; process with on-and-off pulses until mixture is consistency of fine crumbs.
  • Step 2Press 1 1/2 cups of the mixture evenly in ungreased 9-inch tart pan with removable bottom. Bake 12 minutes. Remove to cooling rack; cool 15 minutes.
  • Step 3Meanwhile, in small bowl, stir preserves to soften; set aside. In another small bowl, mix mascarpone cheese, remaining 1/4 cup powdered sugar and remaining 1/2 teaspoon vanilla until well blended. Cover; refrigerate.
  • Step 4Spread preserves evenly over cooled crust to within 3/8-inch of edge. Sprinkle remaining crust mixture evenly over top, covering preserves completely. Pat gently; sprinkle with white sparkling sugar.
  • Step 5Bake 18 to 26 minutes longer or until edges are golden brown. Cool 25 minutes on cooling rack; remove side of pan. Using sharp knife, cut into 12 wedges. Serve warm with sweetened mascarpone mixture.
Bake-Off is a registered trademark of General Mills ©2013 / Pillsbury® is a registered trademark of General Mills ©2013
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