Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


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

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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