Bake the tart: Until golden and toothpick inserted into the center of the filling comes out clean, about 44 to 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. Cut tart into wedges, dusting with powdered sugar if you wish.

Heat oven to 350°F (175°C).

Make the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Add butter to the bowl, then run the machine until the mixture forms large clumps — just keep running it; it might take another 30 seconds for it to come together, but it will. Set a marble or two of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use) and press the dough evenly across the bottom and up the sides. Transfer it to freezer for 15 minutes, until solid.

Parbake crust: Once firm, dock all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have formed, use the marbles of dough you set aside to patch it. Return it to the oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside to cool.

Make the filling: In the work bowl of your food processor (no need to clean it, or I don’t bother here), blend the pecans, flour, sugar, and salt until the pecans are finely ground. Add egg, egg white, butter, orange zest, and brandy (if using) and blend until smooth and creamy, scraping down the bowl as needed.

Assemble the tart: Once the tart crust has cooled (I always rush this by sticking it in the fridge, or outside for 5 minutes in the winter), spread pecan filling evenly in the crust. Arrange cranberries on the filling, pressing them in gently. It can be tight to fit the entire 1 cup in, but I’m always glad when I do as it makes it more tart.

Do ahead: If making this the day you need it, you can keep it at room temperature. For longer storage, I keep it in the fridge for up to 6 days, bringing it back to room temperature before serving it. The tart dough can be made, wrapped twice and kept in the fridge for a few days, or in the freezer for a week or two. Baked pastry shell, once cool, can be covered in foil and kept at room temperature for up to two days. Frangipane can be made up to three days in advance, and kept in the fridge until ready to fill the shell. Cranberries keep well in the fridge, but even longer in the freezer.