Easy Dark Cherry Tart
|Old fashioned oats/Quick oats||1 3⁄4 Cup (28 tbs), uncooked (Quaker Oats)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Margarine||5 1⁄3 Tablespoon, melted (1/3 Cup)|
|Canned pitted dark sweet cherries||32 Ounce, undrained (Two 16 Ounce Can)|
|Granulated sugar||2 Tablespoon|
|Vanilla extract/Almond extract||1⁄2 Teaspoon|
Heat oven to 350°F.
Lightly oil 9-inch springform pan or pie plate.
Combine oats, flour, brown sugar and salt.
Add margarine; mix well.
Reserve 1/3 cup for topping; press remaining mixture onto bottom and 1 inch up sides of prepared pan.
Bake 15 minutes.
Drain cherries, reserving 1/3 cup liquid.
In medium saucepan, combine granulated sugar and cornstarch.
Gradually add reserved liquid, stirring until smooth.
Add cherries and extract.
Bring to a boil, stirring occasionally.
Reduce heat; simmer about 1 minute or until thickened and clear, stirring constantly.
Pour over baked crust.
Sprinkle with reserved oat topping.
Bake 15 to 18 minutes or until edges of crust are lightly browned.
Store tightly covered in refrigerator.