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Butterscotch Berry Tart

"This pretty tart with toasted almonds is loaded with fresh, ripe berries sweetened with raspberry jam and butterscotch for a fabulous berry-season dessert."

By allrecipes · From Open Recipes · 14 ingredients
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Why it works: Vanilla and raspberry match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 948 recipes mention both. Both carry ethyl benzoate, which smells fruity, sweet. The science ↓

The recipe

8 servings
Prep15 min
Cook44 min

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 350°F (175°C). In a bowl, whisk the flour, sugar and salt. Cut in the chilled shortening with a pastry blender or fingertips until the mixture looks crumbly.

  2. Beat the egg with the vanilla extract and almond extract. Stir into the flour mixture with 1/2 cup toasted slivered almonds until a dough forms. Press it evenly into the bottom and up the sides of a 9-inch tart pan and prick the base with a fork.

  3. Bake the crust for 20 to 25 minutes, until golden and the egg is set. Cool on a rack for 10 minutes.

  4. Warm 1/2 cup seedless red raspberry jam until spreadable and spread it over the crust. Let it cool for 5 minutes.

  5. Warm 1/2 cup butterscotch ice cream topping until pourable and spread it over the jam layer. Let the tart cool until the topping is set, about 15 minutes.

  6. Arrange the fresh berries over the butterscotch layer, quartering any large ones, so the top is covered.

  7. Warm the remaining 2 tablespoons of raspberry jam and 2 tablespoons of butterscotch topping together until loose. Drizzle over the berries and sprinkle with the remaining 2 tablespoons toasted slivered almonds.

  8. Chill the tart for at least 30 minutes before slicing so the layers firm up and hold together.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Vanilla + raspberrytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together948 recipes

    Shared aroma: ethyl benzoate (fruity, sweet).

  2. Almond + red raspberrytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together13 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Sugar + vanillatop 3% of all pairs
    Aroma overlaplow
    Mentioned together35,031 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Flour + almondtop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together8,450 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Almond + raspberrytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together547 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Sugar and vanilla share little aroma chemistry, yet 35,031 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the red raspberry

How well each one fits the dish's main ingredients (flour, sugar, butter, egg, vanilla, almond, raspberry):

  1. Peachbetter flavor fit
  2. Figbetter flavor fit
  3. Blueberrybetter flavor fit
  4. Red raspberrythe original

Fit is the average pairing score against flour, sugar, butter, egg, vanilla, almond, raspberry. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).