Pecan-cranberry Tart

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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
• 1/2 cup fat free egg substitute
• 2 large egg whites
• 1/3 cup light corn syrup
• 1 1/2 tablespoons cider vinegar
• 1 tablespoon butter, melted
• 2 teaspoons vanilla extract
• 1 pinch salt
• 1/3 cup coarsely chopped dried cranberries

Recipe

• 1 preheat oven to 375 degrees f. lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.
• 2 to make crust: spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. let cool. place the oats in a food processor and process until coarsely ground.
• 3 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 tablespoons at a time, until dough just comes together.
• 4 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 edges. (if necessary, use scraps to patch any holes in crust.).
• 5 to make filling & 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.
• 6 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.
• 7 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.