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Prep Time:
20 minutes

Cook Time:
40 minutes

Servings:
16 servings

Prep Time:
20 minutes

Cook Time:
40 minutes

Servings:
16 servings

Butterscotch Berry Tart

INGREDIENTS

Butterscotch Berry Tart

  • 1 C. (250 mL) all-purpose flour
  • 1/3 C. (75 mL) sugar
  • 1/4 tsp. (1 mL) salt
  • 6 Tbsp. (90 mL) Crisco® All-Vegetable Shortening, chilled
  • 1 large egg
  • 1 tsp. (5 mL) pure vanilla extract
  • 1/2 tsp. (2 mL) pure almond extract
  • 1/2 C. (125 mL) slivered almonds, toasted*, plus 2 Tbsp. (30 mL)
  • 1/2 C. (125 mL) seedless raspberry jam, plus 2 Tbsp. (30 mL)
  • 1/2 C. (125 mL) butterscotch syrup/sauce, plus 2 Tbsp. (30 mL)
  • 5 C. (1.25 L) fresh berries, quartered if large (recommended berries are strawberries, blueberries, raspberries and blackberries)

DIRECTIONS

  1. Heat oven to 350°F (180ºC). Combine flour, sugar and salt in processor; blend for 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg, vanilla and Pure Almond Extracts. Process until moist clumps form, turning mixer on/off to scrape sides.
  2. Gather dough into a ball and, using floured fingertips, press dough onto bottom and up sides of greased 9″ (23 cm) tart pan with removable bottom.
  3. Press 1/2 C. (125 mL) of almonds over bottom of crust. Spread 1/2 C. (125 mL) of jam over almonds; spread 1/2 C. (125 mL) of butterscotch topping over jam.
  4. 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.
  5. Toss berries with remaining 2 Tbsp. (30 mL) of jam in bowl to coat. Top tart with berries, mounding slightly in centre; sprinkle remaining 2 Tbsp. (30 mL) of almonds around edge of tart. Drizzle additional 2 Tbsp. (30 mL) butterscotch over top.