Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips

Ingredients

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