Butterscotch Berry Tart

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photo by Smuckersreg photo by Smuckersreg
photo by Smuckersreg
Ready In:
59mins
Ingredients:
11
Serves:
8
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ingredients

  • 1 cup Pillsbury BEST® All Purpose Flour
  • 13 cup sugar
  • 14 teaspoon salt
  • 6 tablespoons Crisco® Butter Flavor All-Vegetable Shortening, chilled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 teaspoon almond extract
  • 12 cup slivered almonds, toasted
  • 12 cup Smucker's® Seedless Red Raspberry Jam, plus 2 tablespoons, divided
  • 12 cup Smucker's® Butterscotch Flavored Topping, plus 2 tablespoons, divided
  • 5 cups fresh berries, quartered if large (such as strawberries, blueberries, raspberries and blackberries)
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directions

  • HEAT oven to 350°F Combine flour, sugar and salt in processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg, vanilla and almond extracts. Process until moist clumps form, turning mixer on/off to scrape sides.
  • GATHER dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removeable bottom.
  • PRESS 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds; spread 1/2 cup butterscotch topping over jam.
  • BAKE tart until crust is golden at edges and jam is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
  • TOSS berries with remaining 2 tablespoons jam in bowl to coat. Top tart with berries; sprinkle remaining 2 tablespoons almonds around edge of tart. Drizzle additional 2 tablespoons butterscotch over top.
  • *To toast nuts: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

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