Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips


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

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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