Rustic Cranberry Tart

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


Serves 8 (serving size: 1 slice)

Nutritional Information

Calories 343
Fat 16.2 g
Satfat 4.3 g
Monofat 7.4 g
Polyfat 3.2 g
Protein 2 g
Carbohydrate 50 g
Fiber 4 g
Cholesterol 4 mg
Iron 1 mg
Sodium 119 mg
Calcium 18 mg


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.