EASY DARK CHERRY TART

CRUST AND TOPPING:
1 3/4 cups Quaker Oats (quick or old fashioned), uncooked
1/2 cup all-purpose flour
1/3 cup brown sugar, packed
1/4 tsp. salt (optional)
1/3 cup (5 1/3 tbsp.) butter or margarine, melted
FILLING:
2 (16 oz.) cans pitted dark sweet cherries, undrained
2 tbsp. granulated sugar
1 tbsp. cornstarch
1/2 tsp. almond or vanilla extract

Preheat oven to 350 degrees. Lightly oil a 9-inch springform pan or pie plate.

CRUST:
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.

FILLING:
Drain cherries, reserving 1/3 cup liquid; set aside

In medium saucepan, combine sugar and cornstarch. Gradually add reserved cherry 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.

Servings: 10