- Level: Easy
- Total: 59 min
- Prep: 15 min
- Cook: 44 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 362
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 7 g
- Sugar
- 27 g
- Protein
- 6 g
- Cholesterol
- 27 mg
- Sodium
- 98 mg
- Level: Easy
- Total: 59 min
- Prep: 15 min
- Cook: 44 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 362
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 7 g
- Sugar
- 27 g
- Protein
- 6 g
- Cholesterol
- 27 mg
- Sodium
- 98 mg
Ingredients
Directions
- HEAT oven to 350 degrees 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.
Cook’s Note
*To toast nuts: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
