Orange Pumpkin Tart
|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)|
|Canned pumpkin||16 Ounce (1 Can, 1 3/4 Cups)|
|Pumpkin pie spice||1 Teaspoon|
|Powdered sugar||1⁄2 Cup (8 tbs)|
|Orange juice||2 Teaspoon|
|Grated orange peel||1⁄2 Teaspoon|
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.
Drizzle with combined remaining ingredients.