Combine flour and salt in food processor with knife blade attachment and process for about 10 seconds.
Add cold butter cubes* and orange zest; process by pulsing 8 to 10 times or until most of the butter is about pea-sized. Do not over mix. (*Cut butter in ½-inch cubes and freeze for best results.)
Add orange juice through food chute with processor running. Add only enough juice to moisten so dough begins to clump.
Form into a 4-5 inch disk, place in a food storage bag and refrigerate for 30 minutes before rolling. The roll out dough on a lightly floured surface, into a 12-inch round; fit pastry into a 10½-inch tart pan with removable bottom. Freeze crust before filling.
Preheat oven to 350°F.
In a large mixing bowl melt butter and combine with cornstarch. Beat in eggs and blend in sugars. Stir in cranberries and ¾ cup of pecans. Pour into frozen prepared tart shell and sprinkle remaining pecans on top.
Bake 35-40 minutes. Cool completely before slicing.
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