Festive Cranberry-Pear Tart in a Walnut Shortbread Crust

Festive Cranberry-Pear Tart in a Walnut Shortbread Crust
Photo by Scott Phillips

Ingredients

  • 1 Tbs. half-and-half
  • 2 tsp. unbleached all-purpose flour
  • 3 Tbs. granulated sugar
  • 1/8 tsp. ground allspice
  • 1/8 tsp. table salt
  • 1 large egg yolk
  • 1/3 cup walnuts, toasted and finely chopped
  • + 16 more ingredients
    • ¼ tsp. ground cinnamon
    • ¼ tsp. pure vanilla extract
    • ½ tsp. table salt
    • ½ tsp. ground cardamom
    • ½ tsp. ground ginger
    • 1 Tbs. brandy
    • 3 large ripe pears, such as Anjou or Bartlett
    • 6-¾ oz. (1-½ cups) unbleached all-purpose flour
    • 1 oz. (2 Tbs.) unsalted butter, melted
    • ¼ lb. (½ cup) cold unsalted butter, cut into ½-inch dice
    • 2 cups fresh cranberries, picked through and rinsed
    • 1-¾ oz. (1/3 cup plus 1 Tbs.) unbleachedall-purpose flour
    • ¼ cup packed light brown sugar
    • 1/8 tsp. table salt
    • 2/3 cup granulated sugar
    • ½ tsp. pure vanilla extract

Position a rack near the center of the oven and heat the oven to 400°F. In a small bowl, mix the egg yolk, half-and-half, and vanilla. Put the flour, sugar, and salt in a food processor; pulse until combined. Add the butter and pulse until the butter pieces are no longer visible. With the process...

View full recipe at Fine Cooking

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