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Easy Dark Cherry Tart Recipe
|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|
Serving size: Complete recipe
Calories 2999 Calories from Fat 733
% Daily Value*
Total Fat 84 g128.5%
Saturated Fat 14.7 g73.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 573.6 mg23.9%
Total Carbohydrates 536 g178.7%
Dietary Fiber 48.8 g195.4%
Sugars 252.9 g
Protein 47 g94.9%
Vitamin A 100.2% Vitamin C 54.6%
Calcium 30.1% Iron 98.3%
*Based on a 2000 Calorie diet
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.