Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


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

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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