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Butterscotch Berry Tart

1 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
6 Tbsp. butter-flavored vegetable shortening, chilled
1 large egg
1 tsp. vanilla extract
1/2 tsp. almond extract

1/2 cup plus 2 Tbsp. almonds, slivered and toasted**
1/2 cup plus 2 Tbsp. seedless red raspberry jam
1/2 cup plus 2 Tbsp. butterscotch topping
5 cups fresh berries (slice to desired size) Note: Strawberries, blueberries, raspberries, or blackberries are recommended.

   Preheat oven to 375°F. Combine flour, sugar, and salt in processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse crumbs. Add egg, vanilla, and almond extracts. Process until moist clumps form, turning mixer on/off to scrape sides. Gather dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removable bottom. Press 1/2 cup almonds over bottom of crust. Spread jam over almonds followed by butterscotch topping. Bake tart until crust is golden at edges and filling is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart. Toss berries with remaining 2 Tbsp. jam in bowl to coat. Top tart with berries; sprinkle remaining 2 Tbsp. almonds around edge of tart. Drizzle additional 2 Tbsp. butterscotch over top. Makes 8 servings.

 


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