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

John Besh

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Andrew McCaul; Stylist: Alistair Turnbull/Pat Bates & Associates

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

343 calories; fat 16.2g; saturated fat 4.3g; mono fat 7.4g; poly fat 3.2g; protein 2g; carbohydrates 50g; fiber 4g; cholesterol 4mg; iron 1mg; sodium 119mg; calcium 18mg.