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Cherry-Almond Streusel Tart
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario
Ingredients
- Pastry for single-crust pie (9 inches)
- 2/3 cup sugar
- 3 tablespoons cornstarch
- Dash salt
- 4 cups fresh or frozen pitted tart cherries, thawed
- 1/8 teaspoon almond extract
- TOPPING:
- 1/4 cup quick-cooking oats
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon slivered almonds
- 2 tablespoons cold butter
Directions
- 1. Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges.
- 2. In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust.
- 3. For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.
Nutrition Facts
1 piece: 298 calories, 11g fat (5g saturated fat), 13mg cholesterol, 143mg sodium, 49g carbohydrate (27g sugars, 2g fiber), 3g protein.
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