Ingredients

• 1/2 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 2 tablespoon granulated sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoon canola oil
• 3 tablespoon 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 tablespoon cider vinegar
• 1 tablespoon butter, melted
• 2 teaspoons vanilla extract
• 1/3 cup dried cranberries, coarsely chopped

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Cooking Directions

Step 1

Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with nonstick spray.

Step 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.

Step 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 tablespoon at a time, until dough just comes together.

Step 4

Turn the dough out onto a floured surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer the dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)

Step 5

To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Let cool and coarsely chop.

Step 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 the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.

Step 7

Bake the tart until filling is set and crust is golden, 20 to 25 minutes. Cool completely in the pan on a wire rack.