Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


  • 2 hard-cooked egg yolks, crumbled
  • 1 cup fresh or frozen cranberries, picked through and rinsed
  • 2 lb. ripe pears (preferably Comice or Bosc), peeled, cored, and cut into 1/3-inch slices (about 4 cups)
  • 1 egg yolk
  • ½ cup granulated sugar
  • 6 Tbs. all-purpose flour
  • 1 tsp. finely grated lemon zest
  • + 10 more ingredients
    • ¼ cup heavy cream or whole milk
    • 1/8 teaspoon ground cloves
    • 1 tsp. ground cinnamon
    • ½ cup granulated sugar
    • 8 oz. (1-¾ cups) all-purpose flour
    • 2 raw egg yolks
    • 8 oz. (1 cup) cold unsalted butter, cut into ½-inch pieces
    • ½ tsp. table salt
    • ½ tsp. pure vanilla extract
    • 4 oz. (1 cup) walnuts, lightly toasted

In a food processor, grind the walnuts w ith the sugar to a sandy texture. Add the flour, cinnamon, lemon zest, salt, cloves, and crumbled hard-cooked egg yolks. Pulse briefly to combine. Add the butter and pulse until the dough starts to come together and looks clumpy. Add the raw yolks and vani...

View full recipe at Fine Cooking


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