Butterscotch Berry Tart

Butterscotch Berry Tart

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"This pretty tart with toasted almonds is loaded with fresh, ripe berries sweetened with raspberry jam and butterscotch for a fabulous berry-season dessert."
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1 h 30 m servings 400 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. 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.
  2. Gather dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removable bottom.
  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.
  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 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.


  • TIP:
  • *To toast nuts: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.



I used blueberries and blackberries in mine, and honestly, I completely skipped the making the tarts bit. I just used a pie crust I got from the store. Totally admit it. If you want to make this...

yummy and easy to prepare. the varieties of fruit options are unlimited!

I used strawberries, blueberries, and blackberries in this, and because I was making it for my dieting father, I cut the butterscotch in half and used a little more jam to make up for it. It wa...

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