Cherry Tart

1 3/4 cups quick oats
1/2 cups flour
1/3 cup packed brown sugar
1/4 tsp. salt
1/3 cup margarine, melted
2 - 16oz. cans pitted dark sweet cherries, undrained
1 Tbs. granulated sugar
1 Tb. cornstarch
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Lightly oil 9" springform pan or pie pan.

Combine oats, flour, brown sugar, and salt;  mix well. Add margarine, mix well.  Reserve 1/3 cup of mixture for topping; press remaining mixture into bottom and 1" up sides of prepared pan.  Bake 15 minutes.

Drain cherries, reserving 1/3 cup liquid.  In medium saucepan, combine sugar and cornstarch;  gradually add reserved liquid, stirring until smooth. Add cherries and extract.  Bring to a boil, stirring occasionally. Reduce heat, simmer about 1 minutes, or until thickened and clear, stirring constantly.  Pour over baked crust.  Sprinkle with reserved mixture. Bake 15-18 minutes, or until edges are lightly browned. Store covered in refrigerator.