Name: Fruit 'n oats tart
Yield: 0 serving
Cuisine: Bake
Ingredients: 180.00 g oats; 15.00 ml sugar; 5.00 ml Baking powder; 1.00 ml salt; 25.00 ml oil; 2.00 eggs large, beaten; 115.00 g butter; 400.00 g apple sauce; 15.00 ml sugar; 2.00 ml lemon zest only; 15.00 ml lemon juice; salt pinch; 2.00 eggs seperated; 50.00 ml sugar

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Ingredients (14)

CRUST

180.00 g	oats
15.00 ml	sugar
5.00 ml	Baking powder
1.00 ml	salt
25.00 ml	oil
2.00	eggs — large, beaten

FILLING

115.00 g	butter
400.00 g	apple sauce
15.00 ml	sugar
2.00 ml	lemon — zest only
15.00 ml	lemon juice
	salt — pinch
2.00	eggs — seperated
50.00 ml	sugar

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a 22 cm pie dish with margarine.
Mix the ingredients for the crust and use the mixture to line the base and sides of the pie dish. (Add extra oats to the mixture if it’s too slack, or a little milk if it’s too stiff.)
Bake for 10 to 15 minutes until golden brown.
Place the butter, apple sauce, sugar, lemon rind and juice, and the salt in a saucepan and heat until the butter has melted, stirring continuously.
Remove from the heat and beat a little of the hot apple sauce mixture into the egg yolks. Add the egg yolk mixture to the hot apple sauce mixture.
Heat slowly, stirring continuously, until the mixture thickens slightly. It should not come to the boil. Spoon into the baked crust.
Beat the egg whites until they hold soft peaks, adding the sugar gradually while beating.
Spread over the filling, covering it completely.
Bake for 10 to 12 minutes or until the meringue is golden brown.
Cool completely to allow the filling to set or it will be runny when you slice it.
Makes a medium-size tart.