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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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.
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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 a lot easier, I suggest doing that. The raspberry jam + the butterscotch and berries mix, though? I'd recommend it. But it's ONE HUNDRED PERCENT GOOD. Perfectly sweet, and according to my app, surprisingly healthy.


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 was definitely plenty sweet, so I would probably continue to make it that way in the future. The crust didn't hold up well the next day - the sauce made it fairly soggy, so I suggest eating it within the first day.