Instructions: Heat oven to 325 degrees with rack in center. Spread nuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.

Brush twelve 3 3/4- by 3/4-inch round, fluted tartlet molds with melted butter to coat inside evenly. This can also be baked in a 10-inch baking dish. In a large bowl, whisk together melted butter, sugar, eggs, almond extract, and flour (batter will be thick). Stir in cranberries and 3/4 cup pecans.

Divide batter evenly among tartlet molds. Sprinkle each with 1 teaspoon pecans and amber sugar, if desired. Bake until golden and slightly crusty on top, 35 to 40 minutes. A cake tester inserted in center should come out clean. Transfer to a cooling rack. Once cool, remove tartlets from pans. Serve with whipped cream or vanilla ice cream, and garnish with orange zest. These are best if eaten within a day.

This recipe yields 12 tartlets.

NOTES : Salli LaGrone is a Tennessee resident and a longtime friend of Martha Stewart

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