Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips

Ingredients

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

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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