Place butter in a small saucepan; cook over medium heat 3 minutes or until lightly browned, stirring frequently. Pour browned butter into a small bowl. Stir in oil and 1 cup flour. Cover; freeze 30 minutes or until firm. Combine 1 1/4 cups flour, 2 tablespoons granulated sugar, and salt in a large bowl; set aside.
Preheat oven to 425°.
Break oil mixture into small pieces, and cut into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist. Press mixture gently into a 6-inch circle on 2 sheets of slightly overlapping plastic wrap, and cover with additional sheets of plastic wrap. Roll dough, still covered, into a 13-inch circle.
Remove top sheets of plastic wrap; fit dough, uncovered side down, into an 11-inch tart pan coated with cooking spray. Remove bottom sheets of plastic wrap. Fold edges under, and press against sides of pan. Brush bottom of dough with egg white, and sprinkle with pecans; set aside. Combine raisins and next 9 ingredients (raisins through cranberries) in a large bowl; add orange juice, and stir well. Spoon fruit mixture into prepared crust. Brush edges of crust with preserves.
Place tart pan on a large baking sheet. Bake at 425° for 10 minutes. Reduce heat to 350° (do not remove tart from oven), and bake an additional 30 minutes or until the crust is golden brown. Cool tart on a wire rack.