Servings: 7

Weight Watcher Smart Points: 17

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Ready In: 75 Minutes


  • 1/2 cup maple sugar or brown sugar
  • 1 1/2 tsp. cinnamon
  • 1 egg
  • 6 to 8 tbsp. ice water
  • 2 to 3 tbsp. maple syrup
  • 1 cup oat flour (See recipes notes below)
  • 1/3 cup powdered sugar
  • 1/2 tsp. salt
  • 3 tbsp. coconut oil or shortening, chilled (measure out each tablespoon separately and chill along with the butter)
  • 2 cups unbleached all-purpose flour
  • 6 tbsp. unsalted butter, cut into small cubes and chilled


  1. Combine both flours and salt in a large bowl.Cut in pieces of chilled butter and coconut oil until the mixture is crumbly
  2. You can do this in a food processor or with a pastry blender.Stir in the maple syrup.Add 1/4 cup of ice water, then add one tablespoon of water at a time until the mixture comes together into a ball
  3. Knead lightly a few times until the dough is combined
  4. Shape into a rectangle and cover with plastic wrap
  5. Chill in the fridge for 15 to 30 minutes
  6. (This can be made the night before
  7. Let dough soften up slightly before rolling it out.)While the dough is chilling, mix together the maple sugar and cinnamon in a small bowl
  8. Set aside.Preheat oven to 350 degrees (F)
  9. Line a large baking sheet with parchment.Separate the egg white into a small bowl and discard the yolk or save it for another use
  10. Beat the egg white until frothy
  11. Remove the dough from the fridge and place on a lightly floured surface
  12. If you have a small work surface, cut the dough in half and store the remaining half in the fridge until you need it
  13. Roll the dough out in a large rectangle to about 1/8-inch thick
  14. Cut into 3×4-inch rectangles
  15. Tip: Use a small food container as a make-shift dough cutter
  16. Transfer one rectangle to the baking sheet
  17. Brush egg white around the top edge of the dough, about 1/2 inch all around
  18. The egg white will help seal the two pieces of dough together
  19. Add about two teaspoons of the cinnamon-sugar mixture in the middle
  20. Brush egg white around the bottom edge of another rectangle and place it directly on top, pressing the edges together tightly
  21. Use a fork to mark the edges of the tart on both sides
  22. Then poke a few holes in the top piece of the tart to let steam escape
  23. Repeat with remaining rectangles
  24. Bake for 25-30 minutes or until the top and edges start to brown
  25. Cool for about 5 minutes on the pan on a rack.While the tarts are cooling mix up the powdered sugar and maple syrup until smooth
  26. The icing will be thick
  27. When the tarts are still warm but not hot to the touch, spread a tablespoon or so of icing on top
  28. Set aside for a minute and let the icing set
  29. Serve tarts warm or at room temperature.

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