Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


  • 8 oz. (1 cup) cold unsalted butter, cut into ½-inch pieces
  • 6 Tbs. all-purpose flour
  • ½ tsp. pure vanilla extract
  • 8 oz. (1-¾ cups) all-purpose flour
  • 1 cup fresh or frozen cranberries, picked through and rinsed
  • 1 egg yolk
  • ½ cup granulated sugar
  • + 10 more ingredients
    • 2 lb. ripe pears (preferably Comice or Bosc), peeled, cored, and cut into 1/3-inch slices (about 4 cups)
    • ½ tsp. table salt
    • 2 hard-cooked egg yolks, crumbled
    • 1 tsp. ground cinnamon
    • 1/8 teaspoon ground cloves
    • ¼ cup heavy cream or whole milk
    • 2 raw egg yolks
    • 1 tsp. finely grated lemon zest
    • ½ cup granulated sugar
    • 4 oz. (1 cup) walnuts, lightly toasted

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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