Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


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

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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