Oatmeal Tart Dough Recipes
OATMEAL PIE CRUST
Not your plain run-of-the-mill crust. Great with peanut butter or butterscotch pies.
Provided by BARB MAXWELL
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
- Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 21.7 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 119.4 mg, Sugar 7.9 g
OATMEAL TART DOUGH
Use this crust to make our Swiss Chard and Goat Cheese Galette.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 1 ten-inch tart
Number Of Ingredients 7
Steps:
- In a food processor, pulse the flours, oats, and salt to combine. Add the butter, cream cheese, and egg yolk, and process until the dough just holds together, 15 to 20 seconds.
- Turn out dough onto a clean work surface. Flatten into a disk. Wrap in plastic; chill at least 1 hour or overnight.
OATMEAL PIE CRUST
Looking at calories. People have told me this is a fantastic recipe, some put 1/4 cup brown sugar in there for extra sweetness
Provided by Faith lt3
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, rolled oats and salt in mixing bowl.
- Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.
- Add ice water slowly until mixture begins to form a ball.
- Pat into 9 inch pie plate. Bake according to filling recipe.
- For baked pastry shell: Prick pastry with fork in several places. Bake at 400F 10 min until light golden brown.
Nutrition Facts : Calories 122.2, Fat 7.2, SaturatedFat 0.9, Sodium 145.9, Carbohydrate 12.3, Fiber 0.8, Sugar 0.1, Protein 2
MAPLE TART WITH OATMEAL COOKIE CRUST
Maple syrup and oatmeal are usually relegated to the breakfast table, but here they create a crowd-pleasing tart. Creamy maple pudding would be lovely on its own, but truly shines nestled into a cookielike oatmeal crust. Top it with a dollop of whipped cream laced with cinnamon and nutmeg.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 134 milligrams, Sugar 24 grams, TransFat 0 grams
OATMEAL CRUMB TOPPING FOR PIES
Especially good on apple or peach pies. My original recipe says it make enough for 2 8-inch pies but a lot of times I use the whole thing on one 10-inch.
Provided by Marg CaymanDesigns
Categories Pie
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a large mixing bowl combine all the ingredients except the butter.
- Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
- Spread crumbs over prepared fruit mixture of your favorite fruit pie.
- Do NOT add top crust.
- Bake as directed in your fruit pie recipe.
- If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
- Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.
Nutrition Facts : Calories 741.5, Fat 32.3, SaturatedFat 19.7, Cholesterol 81.3, Sodium 486.3, Carbohydrate 109.9, Fiber 3.1, Sugar 71.5, Protein 6.3
OLD-FASHION OATMEAL PIE
This great pie recipe goes back over 100 years. The recipe came from my grandmother's grandmother who was living in Charleston, South Carolina during the 1860's. Family history has it, that during the Civil War, since pecans were in short supply in the South, oatmeal was substituted for the traditional pecan pie and the results were astonishing. Now served at every family gathering since that time.
Provided by Steven L.
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Beat eggs until frothy.
- Combine sugar, flour, cinnamon and salt in a small bowl.
- Add eggs; mix well.
- Add corn syrup, melted butter, and vanilla.
- Mix oatmeal.
- Pour into uncooked shell.
- Bake for 45 minutes.
OATMEAL - NUT CRUST!
This is a wonderful, healthy, fool-proof crust, that I have had for many years (20 at least). I use it for my Pumpkin Pie in the Fall.
Provided by Koechin Chef
Categories Dessert
Time 10m
Yield 1 Pie, 1 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Spread oats in a large shallow pan and bake for 10 minutes to toast.
- Toss with sugar, nuts and melted butter.
- Press over bottom and up sides of 9-inch pie pan. Refrigerate while preparing your filling. Bake like any pie with a "regular" crust would require.
Nutrition Facts : Calories 1519.5, Fat 117.3, SaturatedFat 44.5, Cholesterol 162.5, Sodium 456.4, Carbohydrate 105.3, Fiber 13.2, Sugar 43.1, Protein 25.5
OATMEAL PIE II
Steps:
- Beat together the eggs, sugar, salt, butter, and syrup together. Stir in oats.
- Pour into the unbaked pastry shell and bake in a preheated 350 degrees F (175 degrees C) oven until set, about 45 minutes to 1 hour. Let cool before cutting.
Nutrition Facts : Calories 420.1 calories, Carbohydrate 63.4 g, Cholesterol 90.1 mg, Fat 17.7 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 7.4 g, Sodium 344.3 mg, Sugar 16.9 g
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