Maple Tart With Oatmeal Cookie Crust Recipes

MAPLE TART WITH OATMEAL COOKIE CRUST

Steps:

• Heat oven to 350 degrees. In bowl of a food processor, combine oats, flour, brown sugar and salt, and pulse until oats are coarsely chopped. Add butter and pulse until evenly moistened.
• Transfer mixture into a 9-inch fluted tart pan with a removable bottom. Press crumbs evenly into bottom and up sides of the pan. Set pan on a rimmed baking sheet and bake until crust is fragrant, set and edges are golden brown, 18 to 20 minutes. Set on a rack to cool completely.
• In a medium saucepan, bring maple syrup to a simmer over medium heat. Cook maple syrup until it has reduced to 1/2 cup/120 milliliters, about 8 minutes. Set aside.
• Set a fine mesh sieve over a medium bowl. In a separate medium bowl or a 4-cup glass measuring cup, whisk together milk, cream and egg yolks. Add cornstarch to a medium saucepan. Gradually whisk in milk mixture until smooth. Add maple syrup and whisk to combine. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using whisk to scrape it through. Discard any solids. Whisk in butter until fully combined with no solid bits remaining. Transfer mixture to prepared crust. Let cool slightly, then cover with plastic wrap and chill until firm, at least 4 hours.
• Beat heavy cream and confectioners' sugar until stiff peaks form. Gently fold in cinnamon and nutmeg until evenly distributed.
• Before slicing, remove pan rim from tart by carefully setting tart on top of a 28-ounce can (or something roughly the same size) and transfer tart to a serving platter. To serve, top slices with whipped cream.

VERMONT MAPLE OATMEAL PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.

MAPLE OATMEAL PIE

Steps:

• Preheat oven to 375 degree's. Prepare Pastry for Single-Crust Pie. Set aside.
• For filling: In large bowl, combine eggs, maple syrup, sugar, brown sugar, milk, butter and vanilla. Stir in coconut, rolled oats and walnuts. Pour filling into unbaked pastry shell.
• Bake for 35 to 40 minutes or until a knife inserted near the center of pie comes out clean.
• Cool on wire rack. Coverwith plastic wrap and refrigerate within 2 hours. If desired serve with Whipped Cream.