Pecan Cranberry Tart from the now defunct Eating Well magazine. It's
delicious, but might be no good for those of you with multiple food
intolerances.

Pecan Cranberry Tart

Crust:
1/2 cup old-fashioned oats
1/2 cup all purpose flour
2 Tablespoons granulated sugar
3/4 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons canola oil
3 Tablespoons water

Filling:
1 cup pecan halves
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 lactose-free margarine, melted
2 teaspoons vanilla extract
pinch of salt
1/3 cup coarsely chopped dried cranberries
TO MAKE CRUST:
1. Preheat oven to 375šF. Lightly oil a 9-inch tart pan (or quiche pan)
with a removable bottom or coat it with nonstick spray.
2. Spread oats in another pan and bake, stirring occasionally, until
toasted (6 to 12 minutes). Let cool. Place oats in a food processor or
blender and process until coarsely ground.
3. In a large bowl, stir together oats, flour, sugar, baking powder, and
salt. 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.
4. Turn dough out onto a floured surface and knead 7 to 8 times. Roll dough
out to an 11-inch circle (I just estimated this and it was kind of oblong
and oddly shapped), 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. This was VERY necessary when I made it.)
TO MAKE FILLING & BAKE:
1. Spread 1/2 cup pecans on baking sheet and bake for 5-10 minutes, or
until fragrant. Let cool and coarsely chop.
2. In a medium bowl, whisk brown sugar, eggs, egg whites, corn syrup,
vinegar, margarine, vanilla, and salt until smooth. Stir in dried
cranberries and chopped pecans. Spoon filling into crust. Arrange remaining
1/2 cup pecan halves on top of filling.
3. Bake tart for 20-25 minutes, or until filling is set and crust is
golden. Cool completely in the pan on a wire rack.

Makes 10 servings. 270 calories per serving; 4 grams protein, 12 grams fat
(2 grams saturated fat), 38 grams carbohydrate; 125 mg sodium; 46 mg
cholesterol; 1 gram fiber.