Photo: Sorin Gheorghita
Butterscotch Berry Tart
14 ingredients
15 min + 44 min
8 servings
openrecipes
"This pretty tart with toasted almonds is loaded with fresh, ripe berries sweetened with raspberry jam and butterscotch for a fabulous berry-season dessert."
Estimated Nutrition (whole recipe, rough)
1077
Calories
27g
Protein
27g
Fat
186g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Red Raspberry | 1 cup (123g) | 64 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup Pillsbury BEST® All Purpose Flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons CRISCO® Butter Shortening, chilled
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup slivered almonds, toasted*, plus
- 2 tablespoons slivered almonds, toasted
- 1/2 cup Smucker's® Seedless Red-Raspberry Jam, plus
- 2 tablespoons Smucker's® Seedless Red Raspberry Jam
- 1/2 cup Smucker's® Butterscotch Spoonable Ice Cream Topping, plus
- 2 tablespoons Smucker's® Butterscotch Spoonable Ice Cream Topping
- 5 cups fresh berries, quartered if large, such as strawberries, blueberries, raspberries and blackberries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes