Butterscotch Berry Tart
Total Time: 40 mins
Cook Time: 40 mins
Ingredients
- Servings: 8
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons crisco shortening, chilled
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup slivered almonds (plus 2 tbsp.)
- 1/2 cup smucker's seedless raspberry jam (plus 2 tbsp.)
- 1/2 cup smuckers butterscotch spoonable ice cream topping (plus 2 tbsp.)
- 5 cups berries, quartered if large (recommended berries are strawberries, blueberries, raspberries, and blackberries)
Recipe
- 1 heat oven to 350°f
- 2 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.
- 3 gather dough into ball and, using floured fingertips, press dough into bottom and up sides of greased 9-inch tart pan with removeable bottom.
- 4 press 1/2 cup almonds over bottom of crust. spread jam over almonds; spread butterscotch topping over jam.
- 5 bake 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.
- 6 toss berries with remaining 2 tablespoons jam in bowl to coat. top tart with berries, mounding slightly in center; sprinkle with remaining 2 tablespoons almonds around edge of tart. drizzle additional 2 tablespoons butterscotch over top.
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