HEAT oven to 350°F. Combine flour, sugar and salt in food 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.
Serving Size (1 slice, 1/8 of tart), Calories 330 (Calories from Fat 130), Total Fat 14g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 85mg, Total Carbohydrate 48g (Dietary Fiber 4g, Sugars 29g), Protein 5g; Percent Daily Value*: Vitamin A 4%, Vitamin C 60%, Calcium 4%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.
We’re Pie People
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