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.