Maple-Pecan Tart

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour - divided
3 1/2 tablespoons	52ml	Ice water
1 teaspoon	5ml	Sugar
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Vegetable shortening
		Vegetable cooking spray
1 cup	160g / 5.6oz	Low-fat granola - (without raisins)
1 cup	328g / 11oz	Maple syrup
2 teaspoons	10ml	Vanilla extract
1/8 teaspoon	0.6ml	Salt
3		Egg whites
1		Egg
1/3 cup	48g / 1.7oz	Chopped pecans

Recipe Instructions

Combine 1/4 cup flour and ice water, stirring with a wire whisk until well blended; set aside.

Combine remaining 3/4 cup flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill 30 minutes.

Roll chilled dough, still covered, into an 11-inch circle. Remove one sheet of plastic wrap; fit the dough into a 9-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap. Sprinkle granola into pastry shell, using fingers to break up large pieces.

Combine maple syrup and next 4 ingredients; stir well with a wire whisk, and pour into pastry shell. Sprinkle pecans over maple syrup mixture. Place tart pan on a baking sheet; bake at 450F for 10 minutes. Reduce heat to 325F, and bake an additional 20 minutes or until filling is set. Let cool completely on a wire rack. Yield: 8 servings (serving size: 1 wedge).

Source:
Cooking Light, Nov/Dec 1994, page 119

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