Nutrition per serving may change if servings are adjusted.
¾ cup all-purpose flour, plus more for sprinkling
½ cup oat flour or whole-wheat flour
2 tablespoons flaxseed meal
¼ teaspoon salt
⅓ cup 60% to 70% tub-style vegetable oil spread, chilled
3 to 4 tablespoons cold water, divided
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon (see Tips)
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Dash of ground cloves
3 large red-skin cooking apples (such as Braeburn, Jonathan, or Rome), cored and sliced
¼ cup pure maple syrup
2 tablespoons coarsely chopped pecans
1 tablespoon regular rolled oats
Fat-free milk for brushing
To prepare pastry: Combine ¾ cup all-purpose flour, oat flour (or whole-wheat flour), flaxseed meal and salt in a medium bowl. With a pastry blender, cut in vegetable oil spread until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until the flour mixture is evenly moistened. Shape the dough into a ball.
Preheat oven to 375°F. Line a baking sheet with foil; sprinkle lightly with flour.
Place the dough ball on the prepared baking sheet. Slightly flatten the dough. Using a rolling pin, roll the dough from center to edge into a 12-inch circle. Set aside.
To prepare filling: Combine 1 tablespoon flour, cinnamon, ginger, nutmeg and cloves in a large bowl. Add apple slices and maple syrup; toss gently to coat. Mound the apple mixture in the center of the pastry circle, leaving a 2-inch border around the edge. Fold the border up over the apples, pleating as needed. Sprinkle the apples with pecans and oats. Brush pastry lightly with milk.
Bake until apples are tender, 55 to 60 minutes. If necessary to prevent overbrowning, cover the tart with foil for the last 10 to 15 minutes of baking. Cool for 30 minutes and serve warm. (Or, cool completely.)
Tips: If desired, substitute 1 teaspoon apple pie spice for the cinnamon, ginger, nutmeg, and cloves.