Ingredients & Directions


¾ cup pecans
1 11 inch prepared pie crust (thawed if frozen)
all purpose flour
5 cups cranberries
1 cup sugar
1 Tbsp all purpose flour
½ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground cardamom
1 tsp orange zest
2 Tbsp orange juice
1 Tbsp unsalted butter


Preheat oven to 350 degrees
On baking tray, toast pecans until lightly golden (about 7min)
Bring Pie crust to room temperature until slightly pliable
Sprinkle work surface with flour
Flatten crust into even disk
Transfer crust to 9 inch glass pie pan; It will hang over edge of pan
Combine cooled pecans with cranberries, sugar , 1 Tbsp all purpose flour, cinnamon, nutmeg, cardamom, orange zest, and orange juice
Pile filling in pie crust center, leaving a 2 inch boarder
Fold crust’s edges onto fruit mixture, leaving most of mixture exposed
Dot filling with butter before placing tart in oven
Bake about 1 hour until crust is browned and filling is thick and bubbly.

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