Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


  • ¼ cup heavy cream or whole milk
  • 1 tsp. finely grated lemon zest
  • 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
  • 1 tsp. ground cinnamon
  • 2 hard-cooked egg yolks, crumbled
  • 8 oz. (1-¾ cups) all-purpose flour
  • + 10 more ingredients
    • 4 oz. (1 cup) walnuts, lightly toasted
    • ½ tsp. pure vanilla extract
    • ½ tsp. table salt
    • 6 Tbs. all-purpose flour
    • ½ cup granulated sugar
    • ½ cup granulated sugar
    • 1/8 teaspoon ground cloves
    • 8 oz. (1 cup) cold unsalted butter, cut into ½-inch pieces
    • 1 egg yolk
    • 2 raw egg yolks

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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