Butterscotch Berry Tart

Prep Time 15 min
Cook Time 44 Min
Servings 8
Difficulty Easy


  • 1 cup all-purpose flour
  • 1/3 cup Sugar
  • 1/4 teaspoon Salt
  • 6 tablespoons Butter Flavor All-Vegetable Shortening chilled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon 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 Flavored Topping plus 2 tablespoons, divided
  • 5 cups fresh berries, quartered if large such as strawberries, blueberries, raspberries and blackberries


  • Step 1

    HEAT oven to 350°F. Combine flour, sugar and salt in food 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.

  • Step 2

    GATHER dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removeable bottom.

  • Step 3

    PRESS 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds; spread 1/2 cup butterscotch topping over jam.

  • Step 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.

  • Step 5

    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.