Oats 'n' Apple Tart the Editors of Publications International, Ltd.
Oats ‘n' Apple Tart
Makes 8 servings
|1-1/2||cups uncooked quick oats|
|1/2||cup brown sugar, divided|
|1||tablespoon plus 1/4 teaspoon ground cinnamon, divided|
|5||tablespoons butter or margarine, melted|
|2||medium sweet apples, such as Golden Delicious, unpeeled, cored and thinly sliced|
|1||teaspoon lemon juice|
|1||envelope unflavored gelatin|
|1/2||cup apple juice concentrate|
|1||package (8 ounces) reduced-fat cream cheese, softened|
|1/8||teaspoon ground nutmeg|
- Preheat oven to 350°F. Combine oats, 1/4 cup brown sugar and 1 tablespoon cinnamon in medium bowl. Add butter and stir until combined. Press onto bottom and up side of 9-inch pie plate. Bake 7 minutes or until set. Cool on wire rack.
- Toss apple slices with lemon juice in small bowl; set aside. Place water in small saucepan. Sprinkle gelatin over water; let stand 3 to 5 minutes. Stir in apple juice concentrate. Cook and stir over medium heat until gelatin is dissolved. Do not boil. Remove from heat and set aside.
- Beat cream cheese at medium speed of electric mixer in medium bowl until fluffy and smooth. Add remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon and nutmeg. Mix until smooth. Slowly beat in gelatin mixture on low speed until blended and creamy, about 1 minute. Do not overbeat.
- Arrange apple slices in crust. Pour cream cheese mixture evenly over top. Refrigerate 2 hours or until set. Garnish as desired.
|Serving Size:||1/8 of tart|
|Saturated Fat||8 g|
|Total Fat||13 g|
|Calories from Fat||48 %|
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