I love pecan pie, and this is a great twist on it. The crust is a fair amount of work, but it's worth it as an alternative to a normal pie crust. You can also simplify a fair amount here. For example: The recipe calls for a tart pan, but I don't own one. A pie plate worked fine in its place.
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 2 tbsp sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 tbsp canola oil
- 3 tbsp water
- 1 cup pecan halves, divided into two 1/2 cups
- 2/3 cup packed brown sugar
- 2 eggs
- 2 egg whites
- 1/3 cup light corn syrup
- 1 1/2 tbsp cider vinegar
- 1 tbsp butter, melted
- 2 tsp vanilla
- Pinch of salt
- 1/3 cup dried cranberries
To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes at 375. Let cool. (I didn't.) Place the oats in a food processor and process until coarsely ground. Leave the oven on and set at 375.
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.
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.)
To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Remove and let cool.
Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. By this point your pecans should be cool-ish, give them a coarse chop. Stir in dried cranberries and the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.
Bake the tart until filling is set and crust is golden, 20 to 25 minutes. Cool completely in the pan on a wire rack.