Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


  • ½ cup granulated sugar
  • ¼ cup heavy cream or whole milk
  • 1 tsp. finely grated lemon zest
  • ½ cup granulated sugar
  • ½ tsp. pure vanilla extract
  • 2 raw egg yolks
  • 2 hard-cooked egg yolks, crumbled
  • + 10 more ingredients
    • 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
    • 1 tsp. ground cinnamon
    • ½ tsp. table salt
    • 1 egg yolk
    • 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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