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“Butterscotch helps to bring out the flavor of summer berries in this convenient and simple-to-make tart. You can make the shell ahead - then for a dazzling dessert, fill it with strawberries, blueberries, or other berries, or a combination of them all - Sprinkle with toasted slivered almonds, drizzle with butterscotch topping and serve - Oh so delicious!! NOTE: To toast nuts: Place almonds in dry nonstick skillet; cook over medium heat until lightly browned.”

Ingredients Nutrition

  • 1 cup all-purpose flour
  • 13 cup granulated sugar
  • 14 teaspoon salt
  • 6 tablespoons Crisco shortening, chilled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 teaspoon almond extract
  • 12 cup slivered almonds (plus 2 Tbsp.)
  • 12 cup smucker's seedless raspberry jam (Plus 2 Tbsp.)
  • 12 cup smuckers butterscotch spoonable ice cream topping (plus 2 Tbsp.)
  • 5 cups berries, quartered if large (recommended berries are strawberries, blueberries, raspberries, and blackberries)


  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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