Oatmeal Pecan Tart (Gluten Free)
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
A gooey, sweet gluten-free pecan tart made with oatmeal.
  • For tart shell:
  • 1½ cups all-purpose flour (I used gluten-free all-purpose flour)
  • ½ cup confectioner's sugar (powdered sugar)
  • ¼ tsp. salt
  • 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
  • 1 large egg yolk
  • For filling:
  • 1 cup packed dark brown sugar
  • 1 cup brown rice syrup (can use corn syrup, honey, or pure maple syrup)
  • ⅔ cup certified gluten-free oats
  • ½ cup chopped pecans
  • 2 tablespoons butter, melted
  • 1 Tablespoon high quality Scotch whiskey* or Maker's Mark Bourbon (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (optional)
  • ½ teaspoon nutmeg(optional)
  • ¼ teaspoon salt
  • 3 large eggs, lightly beaten (or 2 egg whites and 2 large whole eggs)
  1. For tart shell:
  2. Place the flour, confectioner's sugar and salt in the bowl of a food processor. Pulse a few times to combine. Scatter the butter over the dry ingredients. Pulse again, starting with a few short bursts, followed by slightly longer pulses. The butter should be in mostly smaller pieces with a few larger pieces about the size of peas.
  3. Stir the yolk, just to break it up, and add it through the feed hole a little at a time, pulsing after each addition. When the egg is in, process in long pulses, about 10 seconds each, until the dough starts to come together. Just before you reach this stage, the sound of the machine working the dough will change. That's your cue to stop pulsing.
  4. Turn the dough out onto a work surface. Lightly press the dough together, kneading a little bit if necessary, to incorporate any of the remaining dry ingredients.
  5. Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don't press to hard - just enough for the dough to cling together. Use your hand to flatten the very top of the edge as you press up for a clean look.
  6. Freeze the crust for at least 30 minutes, preferably longer, before baking.
  7. Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet to bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack.
  8. For filling:
  9. Preheat oven to 325°. In a bowl, whisk together brown sugar, brown rice syrup, butter, spices, whiskey or bourbon, if using, and eggs. Stir in the oats and chopped pecans. Pour into prepared crust.
  10. Bake for 40-50 minutes, or until center is set. Test for doneness by gently jiggling the tart. If it's very wiggly, it's not done. It will be done when it still wobbles a little bit in the very center. Cool completely on a wire rack.
-Be sure to use certified gluten-free oats.
-Serve with sweetened whipped cream

Recipe source: Laura Martin, Cooking Light, NOVEMBER 2006
*There is some debate as to whether spirits are gluten-free, even when made with rye and/or barley. If the Scotch is of high quality and distilled, there is a high likelihood that all of the gluten is gone. I used a single malt Scotch for this and it did not seem to affect me in that small amount. Maker's Mark is gluten-free, and is the better choice for those with celiac and gluten intolerance.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/11/oatmeal-pecan-tart-gluten-free.html