Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


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

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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