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.
Made this tonight and my husband declared it a "Keeper". It was a bit tart, but we like tart. (My husband's favorite fruit pie is rhubarb.) The nutmeg and cardamom give it a distinctive flavor. We will be having this at Thanksgiving this year.
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