Pecan Tart

• 1/2 c. (1 stick) margarine or butter, softened
• 1/4 c. granulated sugar
• 1 c. all-purpose flour
• 3/4 c. Quaker oats (quick or old fashioned, uncooked)
• 2 eggs
• 1/2 c. Karo light or dark corn syrup
• 2/3 c. firmly packed brown sugar
• 1/4 c. (1/2 stick) margarine or butter, melted
• 1 tsp. vanilla
• 1 c. coarsely chopped pecans
• 2/3 c. Quaker oats (quick or old fashioned, uncooked)
• 8 pecan halves

1. Heat oven to 350u0b0.
2. Beat first 2 ingredients until fluffy. Stir in combined flour and 3/4 cup oats.
3. Press onto bottom and sides of 9-inch tart pan or pie plate.
4. Bake 20 to 25 minutes or until golden brown.
5. Cool completely.
6. Beat eggs, corn syrup, brown sugar, 1/4 cup margarine and bourbon until blended.
7. Stir in 1 cup pecans and remaining 2/3 cup oats.
8. Pour into crust.
9. Decorate top with pecan halves.
10. Bake an additional 25 to 30 minutes or until filling is set.
11. Makes 8 servings.

margarine, granulated sugar, flour, oats, eggs, light, brown sugar, margarine, vanilla, pecans, oats, pecan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329758 (may not work)