Preheat oven to 375 degrees F. Line a baking sheet with foil; sprinkle lightly with flour. Place Oat Pastry on foil. Slightly flatten dough ball. Using a rolling pin, roll dough from center to edge into a 12-inch circle. Set aside.

In a large bowl, stir together the 1 tablespoon flour, the cinnamon, ginger, nutmeg, and cloves. Add apple slices and maple syrup. Toss gently to coat. Mound apple mixture in center of pastry circle, leaving a 2-inch border around the edge. Fold border up over apples, pleating dough as needed. Sprinkle apples with pecans and oats. Brush pastry lightly with milk.

Bake for 55 to 60 minutes or until apples are tender. If necessary to prevent overbrowning, cover tart with foil for the last 10 to 15 minutes of baking. Cool for 30 minutes and serve warm. (Or, cool completely.)

If desired, substitute 1 teaspoon apple pie spice for the cinnamon, ginger, nutmeg, and cloves.

In a medium bowl, stir together 3/4 cup all-purpose flour, 1/2 cup oat flour or whole wheat flour, 2 tablespoons flax seed meal, and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup chilled 60% to 70% tub-style 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 moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened (3 to 4 tablespoons cold water total). Shape dough into a ball.