Butterscotch Berry Tart
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 362
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 50
- Dietary Fiber
- 7
- Sugar
- 27
- Protein
- 6
- Cholesterol
- 27
- Sodium
- 98
- Total: 59 min
- Prep: 15 min
- Cook: 44 min
Ingredients
1 large egg
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup slivered almonds, toasted*, plus 2 tablespoons, divided
1/2 cup Smucker's® Seedless Red Raspberry Jam, plus 2 tablespoons, divided
1/2 cup Smucker's® Butterscotch Spoonable Ice Cream Topping, plus 2 tablespoons, divided
5 cups fresh berries, quartered if large, such as strawberries, blueberries, raspberries and blackberries
1 cup Pillsbury BEST® All Purpose Flour
1/3 cup sugar
1/4 tsp. salt
6 tbsps. Crisco® Butter Flavor All-Vegetable Shortening, chilled
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.