Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


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

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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