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Orange Pumpkin Tart

Holidaycooking's picture
Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Oats 1 Cup (16 tbs), divided (Quick Or Old Fashioned, Uncooked)
  Sugar 18 Tablespoon, divided (1 Cup Plus 2 Tablespoons)
  Margarine 3⁄4 Cup (12 tbs) (1 1/2 Sticks)
  Water 2 Tablespoon
  Canned pumpkin 16 Ounce (1 Can, 1 3/4 Cups)
  Egg white 1
  Pumpkin pie spice 1 Teaspoon
  Powdered sugar 1⁄2 Cup (8 tbs)
  Orange juice 2 Teaspoon
  Grated orange peel 1⁄2 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin

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