- 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
- 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.
- 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 1/2 cup jam over almonds; spread 1/2 cup butterscotch topping over jam.
- 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.
- 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.