Start by placing pecans, graham crackers, and ¼ cup of sugar in a food processor. Process the ingredients until they are well combined and finely ground.

Next, add the melted butter and pulse until the mixture takes on a texture similar to wet sand.

Transfer the crumb mixture to a tart pan with a removable bottom. Press the mixture firmly into the bottom and up the sides of the pan.

Set the tart pan on a baking sheet and bake in a preheated oven for 8 minutes. Once baked, remove it from the oven and allow it to cool slightly on a wire rack.

While the crust cools, wipe the food processor bowl clean. Add ½ cup of granulated sugar, cream cheese, sour cream, egg, vanilla extract, and salt to the bowl. Process the mixture until it is creamy and smooth, making sure to scrape down the sides as needed. Pour this filling into the prepared crust and use an offset spatula to smooth it evenly.

Bake the tart for about 30 minutes, or until just set. The filling should jiggle slightly but not ripple when the tart is gently shaken. Once done, transfer the tart pan to a wire rack to cool completely.

Meanwhile, prepare the cranberry topping by combining cranberries, maple syrup, lemon juice, and the remaining ½ cup of sugar in a saucepan. Bring this mixture to a boil over medium heat, then reduce the heat and let it simmer, stirring frequently, until most of the berries have burst, which should take about 10 minutes.

After the tart and cranberry sauce have cooled, chill them for about 8 hours or overnight.

When ready to serve, carefully remove the tart from the pan ring and place it on a serving platter. Spoon the cranberry sauce generously over the tart, slice it up, and enjoy!