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Butterscotch Berry Tart

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Makes 8 servings


  • 1 cup Pillsbury BEST All Purpose or Unbleached Flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons Crisco Butter Flavor
  • All-Vegetable Shortening, chilled
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup plus 2 tablespoons toasted slivered almonds
  • 1/2 cup plus 2 tablespoons Smucker's Seedless Red Raspberry Jam, divided
  • 1/2 cup plus 2 tablespoons Smucker's Butterscotch Topping, divided
  • 5 cups fresh berries (strawberries, blueberries, raspberries, blackberries) quartered if large

    1. Preheat oven to 375°F. Combine flour, sugar and salt in food processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg and vanilla and almond extracts. Process until moist clumps form, turning processor on/off to scrape sides.
    2. Gather dough into ball and, using floured fingertips, press onto bottom and up sides of 9-inch tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds followed by 1/2 cup butterscotch topping.
    3. 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.
    4. In large bowl, toss berries with remaining 2 tablespoons to coat. Top tart with berries; sprinkle remaining 2 tablespoons almonds around edge of tart. Drizzle remaining 2 tablespoons butterscotch over top.
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