Too often pecan pie is overly sweet and laden with fat. Enjoy this better-for-you tart for your next feast.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1998




Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-inch tart pan with a removable bottom with nonstick spray.

  • 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.

  • 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. Let cool and coarsely chop.

  • 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.

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

Nutrition Facts

274 calories; protein 4.2g 8% DV; carbohydrates 38.2g 12% DV; exchange other carbs 2.5; dietary fiber 2.2g 9% DV; sugars 29.1g; fat 12.5g 19% DV; saturated fat 1.9g 9% DV; cholesterol 40.3mg 13% DV; vitamin a iu 95IU 2% DV; vitamin c 0.1mg; folate 7.3mcg 2% DV; calcium 37.3mg 4% DV; iron 0.7mg 4% DV; magnesium 15.8mg 6% DV; potassium 89.8mg 3% DV; sodium 151.1mg 6% DV; thiamin 0.1mg 8% DV.