Easy Rustic Cherry Tart

1 refrigerated piecrust (half of a 15-ounce box), at room temperature (see note)

1 cup extra-fruit cherry-pie filling (see note)

1½ teaspoons orange liqueur, such as Triple Sec, or ¾ teaspoon orange extract

Zest of 1 lemon, about 1 teaspoon

¼ cup sliced almonds

Sugar, a light sprinkle, to taste

Vanilla ice cream, optional for serving

Heat the oven to 425 degrees.

Spray a baking sheet with nonstick spray. Unroll the piecrust (it must be at room temperature) onto the prepared sheet. Spoon the cherry-pie filling (using as many of the cherries as possible) onto the crust, leaving a 2-inch margin. Sprinkle the liqueur, lemon zest and almonds evenly over the filling only.

Gently fold the edges of the crust inward over the first 2 inches of the filling, leaving the center open. The sides of the crust will overlap slightly at the edges. If the crust tears, gently press it back together with your fingers. Sprinkle sugar lightly, to taste, over the exposed crust.

Bake, uncovered, until the crust is light brown and the almonds are golden brown, about 20-25 minutes. Cool on the baking sheet until slightly warm, slice and serve, with vanilla ice cream if desired.

Serves six.

Cook's note: Bring the piecrust to room temperature following the instructions on the package so that the crust does not crack during baking. We used both Pillsbury and our local supermarket house brand in testing, and both worked well.

We used Comstock cherry-pie filling with extra fruit for testing. If you can't find a brand containing extra fruit, that's OK. Simply scoop out mostly cherries to use in the tart. (You'll still have enough.) Any of the leftover filling, gel or cherries can be refrigerated for up to four days. (Use it to top cheesecake or spread on toast and croissants.)

Nutrition values per serving: 217 calories, 12 g fat (4 g saturated), 25 g carbohydrates, 1 g fiber, 2 g protein, 9 mg cholesterol, 189 mg sodium.