Maple Tart With Oatmeal Cookie Crust Recipes

OATMEAL PIE CRUST

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.

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.

GLUTEN-FREE APPLE TART

Steps:

• To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9″ tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the butter and maple syrup, and stir until the mixture is moistened throughout.
• Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth (see photo). Prick the base of the crust all over with a fork to prevent it from bubbling up. Bake for 10 to 12 minutes, until it's lightly firm to the touch and just starting to turn golden at the edges. Set aside.
• Meanwhile, to prepare the filling: Peel the apples and cut them into slices 1/8 to 1/4″ thick. Transfer the slices to a medium mixing bowl and add just 1 tablespoon of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
• Arrange the apple slices across the base however you'd like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.
• Bake the tart for 25 minutes, then pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it's fine if you push some of the slices down in the process). Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 tablespoons maple syrup over the apples.
• Let the tart cool for at least 15 minutes. If you'd like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef's nice to slice the tart into even wedges and serve.

MAPLE CREAM PIE

Steps:

• Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
• Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
• Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
• Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

MAPLE BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
• Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
• Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

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.

OATMEAL PIE CRUST

Steps:

• Preheat the oven to 325 degrees F.
• In the base of your food processor or in a mixing bowl, add all of the dry ingredients.
• Melt the butter in the microwave or on the stove. Once melted, add the molasses to the butter.
• Add the melted butter and molasses mixture to the dry mix in parts, pulsing 1-2 times after each addition. We added the butter in about 4 small pours.
• The crust is ready to go in the pan when there are no more clumps of dry flour, the crust mix looks darker than before because of the added moisture, and the mix will stick together in your hand if you squeeze it. Use our photos for reference, if that helps!
• Add the mixture to your pie plate and spread an even layer across the base and sides.
• Bake in a preheated oven at 325 degrees F for 15 minutes.
• After 15 minutes, bring the crust out and use a fork or spoon to press down the crust along the sides and base. This ensures an even layer.
• Return the crust to the oven for 3-5 minutes.
• Remove from oven and allow to cool.