Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


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

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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