Recipe By : Women's Day - 4/22/97
Serving Size : 16 Preparation Time :0:30
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shortbread base:
1 1/4 c all-purpose flour
1/4 c granulated sugar
1/4 tsp salt
1/2 c cold unsalted butter -- cut in 8 pieces
1 egg white
Filling:
2 1/4 c canned sour cherries, drain, reserve 1 cup
3/4 c granulated sugar
1/4 tsp salt
3 tbsp cornstarch
Topping:
1/3 c all-purpose flour
2 tbsp packed light brown sugar
1 tbsp granulated sugar
pinch salt
1/3 c quick-cooking oats
3 tbsp cold unsalted butter -- cut in 4 pieces
Heat oven to 350 . Line an 8-inch square baking pan with foil, letting
ends extend above pan on 2 sides.
Shortbread: Process flour, sugar and salt in a food processor to mix.
Scatter butter on top and process just until a dough forms. Press dough
gently over bottom of prepared pan. Pour egg white over dough and tilt
pan until egg white covers dough completely, then pour off excess. Bake
until golden brown, 20-25 minutes.
Meanwhile prepare filling and topping: Bring 3/4 cup of the cherry
juice, the sugar and salt to a boil in a medium saucepan. Whisk
cornstarch into remaining 1/4 cup (cold) cherry juice, then whisk into
boiling mixture until mixture thickens, boils and turns clear, 3-4
minutes. Remove pan from heat and stir in cherries.
Topping: Process flour, both sugars and salt a few seconds to mix. Add
oats and butter and process a few seconds until evenly blended. Remove
base from oven and increase oven temperature to 425 . Spread filling
evenly over base, then sprinkle topping evenly over filling.
Bake until topping is lightly browned, about 25 minutes, then broil
until topping is a slightly deeper brown, watching carefully that it
doesn't scorch. Cool completely in pan on a wire rack before lifting
foil by ends onto a cutting board. Cut in 16 squares; remove from foil.
