Pear-Cranberry Linzer Tart

Pear-Cranberry Linzer Tart
Photo by Scott Phillips

Ingredients

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