Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


  • 2 lb. ripe pears (preferably Comice or Bosc), peeled, cored, and cut into 1/3-inch slices (about 4 cups)
  • ¼ cup heavy cream or whole milk
  • 2 raw egg yolks
  • 1 egg yolk
  • 8 oz. (1 cup) cold unsalted butter, cut into ½-inch pieces
  • 1/8 teaspoon ground cloves
  • ½ cup granulated sugar
  • + 10 more ingredients
    • ½ cup granulated sugar
    • 6 Tbs. all-purpose flour
    • ½ tsp. table salt
    • ½ tsp. pure vanilla extract
    • 4 oz. (1 cup) walnuts, lightly toasted
    • 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

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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