Orange Pumpkin Tart Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Quick oats | 1 Cup (16 tbs), uncooked | |
| 1 cup plus 2 tablespoons sugar, divided | ||
| Margarine | 3/4 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| Pumpkin | 1 Can (10oz) | |
| Egg white | 1 | |
| Pumpkin pie spice | 1 Teaspoon | |
| Powdered sugar | 1/2 Cup (16 tbs) | |
| Orange juice | 2 Teaspoon | |
| Orange peel | 1/2 Teaspoon, grated | |
Directions
Preheat oven to 400°F.
Combine flour, 3/4 cup oats and 1/2 cup sugar; cut in margarine until crumbly.
Reserve 3/4 cup oat mixture.
Mix remaining oat mixture with water until dough is moistened.
Divide into 2 parts; press each onto cookie sheet to form a 12 X 5-inch tart.
Combine pumpkin, egg white, 1/2 cup sugar and pumpkin pie spice.
Spread over tarts.
Top with combined remaining 1/4 cup oats, remaining 2 tablespoons sugar and reserved oat mixture.
Bake 25 minutes or until golden.
Cool.
Drizzle with combined remaining ingredients.
Refrigerate leftovers.
Combine flour, 3/4 cup oats and 1/2 cup sugar; cut in margarine until crumbly.
Reserve 3/4 cup oat mixture.
Mix remaining oat mixture with water until dough is moistened.
Divide into 2 parts; press each onto cookie sheet to form a 12 X 5-inch tart.
Combine pumpkin, egg white, 1/2 cup sugar and pumpkin pie spice.
Spread over tarts.
Top with combined remaining 1/4 cup oats, remaining 2 tablespoons sugar and reserved oat mixture.
Bake 25 minutes or until golden.
Cool.
Drizzle with combined remaining ingredients.
Refrigerate leftovers.
Chef
