Butterscotch Berry Tart Recipes

BUTTERSCOTCH BERRY TART

Steps:

• HEAT oven to 350°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 removeable 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.
• *To toast nuts: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

BUTTERSCOTCH BERRY TART

Steps:

• 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.

BUTTERSCOTCH TART

Steps:

• Preheat oven to 350 degrees.
• Lightly butter a flan pan.
• For the pastry: Sift the flour into a large bowl and add the butter.
• With your fingers rub the butter and flour together until mixture is fine and crumbly.
• Stir in sugar.
• Add the yolk and ice water.
• Mix to a soft dough and press into a ball.
• Roll pastry between two sheets of plastic wrap.
• Remove plastic and line the bottom and sides of flan pan with pastry.
• Trim edges.
• Cover with plastic wrap and place in fridge to chill for 20 minutes.
• Cut a piece of parchment paper and line bottom of pastry.
• Fill with pie weights, beans or rice.
• Bake for 35 minutes.
• Remove from oven, discard paper and the beans or rice if using.
• Set flan pan aside.
• To make Filling: Place sugar and flour in a heavy based medium pan.
• Make a well in the center.
• Using a whisk add the milk slowly, whisking to a smooth paste.
• Add butter.
• Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
• Remove from heat.
• Whisking quickly add the yolk and vanilla extract until smooth.
• Spread filling into precooked pastry.
• Smooth out top.
• For the Meringue: Place the egg whites in a cold, dry glass bowl.
• With Cold beaters beat whites until firm peaks form.
• Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
• Spoon meringue over filling and swirl into peaks.
• Bake for 20 minutes or until meringue is a light golden brown.
• Remove and cool on a wire rack.
• Serve warm or cold.

BUTTERSCOTCH BERRY TART

Steps:

• Heat oven to 350°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 into bottom and up sides of greased 9-inch tart pan with removeable bottom.
• Press 1/2 cup almonds over bottom of crust. Spread jam over almonds; spread butterscotch topping over jam.
• Bake 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, mounding slightly in center; sprinkle with remaining 2 tablespoons almonds around edge of tart. Drizzle additional 2 tablespoons butterscotch over top.