Cherry-almond Tart

  • on June 15, 2007
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Ingrients & Directions

2 c Bisquick original baking mix
1/4 c Sugar
1/2 Stick margarine or butter;
1 cn (21-oz) cherry pie filling
1/4 c Slivered almonds; toasted
1/4 ts Almond extract

HEAT oven to 375 degrees. Mix baking mix and sugar. Cut in margarine with
fork or pastry blender until mixture is crumbly. Press firmly on bottom and
up side of ungreased tart pan with removable bottom or quiche pan, about
9×1 inch.

BAKE 12 to 15 minutes or until light brown; cool. Remove side of pan.

MIX pie filling, almonds and almond extract; spread evenly over crust. Cut
into wedges. Serve with whipped topping if desired. 8 servings.

From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,

8 Servings

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