Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


  • 1 tsp. ground cinnamon
  • 1/8 teaspoon ground cloves
  • ¼ cup heavy cream or whole milk
  • 1 tsp. finely grated lemon zest
  • 6 Tbs. all-purpose flour
  • ½ cup granulated sugar
  • 2 lb. ripe pears (preferably Comice or Bosc), peeled, cored, and cut into 1/3-inch slices (about 4 cups)
  • + 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
    • ½ tsp. table salt
    • 8 oz. (1 cup) cold unsalted butter, cut into ½-inch pieces
    • 2 raw egg yolks
    • 8 oz. (1-¾ cups) all-purpose flour
    • 1 egg yolk
    • ½ cup granulated sugar
    • 2 hard-cooked egg yolks, crumbled

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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