Rustic Cranberry Tart

Rustic Cranberry Tart Photo: Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates


  • 3/4 cup pecans
  • 1 11-inch prepared pie crust (thawed if frozen)
  • All-purpose flour
  • 5 cups cranberries
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon unsalted butter


Preheat oven to 350°. On baking tray, toast pecans until lightly golden (about 7 minutes). 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 tablespoon all-purpose flour, cinnamon, nutmeg, cardamom, orange zest, and orange juice. Pile filling in pie crust center, leaving a 2-inch border. 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.

  • Yield: Serves 8 (serving size: 1 slice)

Nutritional Information

Calories per serving: 343
Fat per serving: 16.2g
Saturated fat per serving: 4.3g
Monounsaturated fat per serving: 7.4g
Polyunsaturated fat per serving: 3.2g
Protein per serving: 2g
Carbohydrate per serving: 50g
Fiber per serving: 4g
Cholesterol per serving: 4mg
Iron per serving: 1mg
Sodium per serving: 119mg
Calcium per serving: 18mg

Good to Know

John Besh is a James Beard award-winning chef and the author of My Family Table.

This Recipe Is

John Besh