Pecan-Cranberry Tart
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 tablespoons granulated sugar 3/4 teaspoon baking powder 1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons water
1 cup pecan halves, divided
2/3 cup packed dark brown sugar
2 large eggs
2 large egg whites
1/3 cup light corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter, melted
1 teaspoons vanilla extract Pinch of salt
1/3 cup coarsely chopped dried cranberries
Directions
Preheat oven to 375°. Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray. To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toast- ed, 6 to 12 minutes. Let cool. Place the oats in a food processor and process until coarsely ground. Stir together oats, flour, sugar, baking powder and salt in a large bowl.
Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 Tbsp. at a time, until dough just comes together. Turn the dough out onto a floured surface and knead 7 to 8 times. Roll dough out to an 11-inch circle, dusting with flour if necessary.
Transfer dough to prepared pan, pressing to fit. Trim edg- es. (If necessary, use scraps to patch any holes in crust.) To make filling and bake: Spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant. Let cool and coarsely chop. Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of filling. Bake tart for 20 to 25 minutes, or until filling is set and crust is golden. Cool completely in the pan on a wire rack.