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Sour Cherry Tarts

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


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


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