Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


  • 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 egg yolk
  • ½ cup granulated sugar
  • ¼ cup heavy cream or whole milk
  • 1 tsp. finely grated lemon zest
  • ½ cup granulated sugar
  • + 10 more ingredients
    • 1 cup fresh or frozen cranberries, picked through and rinsed
    • 4 oz. (1 cup) walnuts, lightly toasted
    • 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
    • 1 tsp. ground cinnamon
    • 6 Tbs. all-purpose flour
    • ½ tsp. table salt
    • 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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