I love using the Nairn’s Scottish Oat Grahams for the crust of my fruit tarts as they are not too sweet and have a wonderful crunchy texture.
Makes 1 9” tart or 6 4” individual tarts
Crust
1 5.64-ounce box Nairn’s Scottish Oat Grahams (16 grahams)
6 tablespoons unsalted butter, melted
¼ cup sugar
½ teaspoon vanilla extract
1 egg white
Preheat the oven to 350 degrees
Combine the oat grahams, butter, vanilla and sugar in food processor and pulse until well combined and the oat grahams are a fine crumb
In a 9” tart pan or individual tart pans with a removable bottom, pat the crust mixture (about 3 tablespoons each for 4” tarts) evenly on the bottom and up the sides
Freeze until set about 10 minutes
Remove from the freezer and brush with the egg white
Bake for 10 minutes, then cool on the rack while preparing the filling
Sour Cherry Filling
4 cups sour cherries, divided - either fresh or frozen
¾ cup sugar
2 tablespoons tapioca flour
¼ teaspoon kosher salt
1 tablespoon unsalted butter
½ teaspoon vanilla
Put 3 cups of sour cherries in a heavy saucepan, reserving 1 cup
In a small bowl combine the sugar, salt and tapioca flour and stir until there are no lumps
Pour the sugar combination onto the sour cherries and stir to combine
Turn the heat to medium high and stir the mixture
When the cherries come to a boil, stir constantly and remove from the heat when it is thickened, about 3-5 minutes
Remove from the heat and add the butter and vanilla then fold in the last cup of sour cherries
Allow the filling to cool to room temperature before filling the tart(s)
Fill the tart pan(s) you might have extra filling
Refrigerate the tart once filled
Serve with vanilla ice cream
Nairn's Oat Grahams - and they happen to be gluten free