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1
Preheat oven to 375 degrees F. Lightly oil a 9-inch tart pan with a removable bottom or coat it with nonstick spray.
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2
To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes.
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3
Let cool.
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4
Place the oats in a food processor and process until coarsely ground.
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5
Stir together oats, flour, sugar, baking powder and salt in a large bowl.
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6
Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly.
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7
Using a fork, stir in water, 1 tablespoons at a time, until dough just comes together.
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8
Turn the dough out onto a floured surface and knead 7 to 8 times.
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9
Roll dough out to an 11-inch circle, dusting with flour if necessary.
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10
Transfer dough to prepared pan, pressing to fit.
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11
Trim edges.
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12
(If necessary, use scraps to patch any holes in crust.
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13
).
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14
To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake for 5 to 10 minutes, or until fragrant.
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15
Let cool and coarsely chop.
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16
Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth.
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17
Stir in dried cranberries and chopped pecans.
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18
Spoon filling into crust.
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19
Arrange remaining 1/2 cup pecans on top of filling.
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20
Bake tart for 20 to 25 minutes, or until filling is set and crust is golden.
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21
Cool completely in the pan on a wire rack.
