Cranberry Pear Linzer Tart
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For a festive alternative to everyday pie, try this delicious and seasonal tart using the Cranberry Pear Pie Filling.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 1 cup Almonds, lightly toasted
- 1/2 cup granulated sugar
- 1-1/2 cups all-purpose flour
- 8 oz. cold unsalted butter, cut into 1/2-inch pieces
- 1 tsp. ground cinnamon
- 1 tsp. finely grated lemon zest
- 1/2 tsp. salt
- 2 hard-cooked egg yolks, crumbled
- 1 egg
- 1/2 tsp. pure vanilla extract
- 1 quart jar Cranberry- Pear Pie filling
- Pastry egg wash: 1 egg yolk plus 1/4 cup whole milk
- PULSE almonds with the sugar in a food processor until a sandy texture forms; add the flour,cinnamon, lemon zest, salt, and crumbled hard-cooked egg yolks. Pulse briefly to combine. Add the butter, egg and vanilla, pulse until combined and a loose dough has formed. The dough will be sticky and moist, more like a cookie dough than a pastry dough. Place half the dough on a large piece of plastic wrap folding the wrap over the dough, shape into a round flat disc and wrap. Repeat with remaining half of dough. Refrigerate at least 1 hour.
- PREHEAT oven to 350° F. Position oven rack on lowest level. Line a heavy rimmed baking sheet with foil and set it on the rack to preheat.
- ROLL each disk of dough into an 11-inch round (about 1/4-inch thick) on a heavily floured work surface. Put one round on a plate and refrigerate, uncovered. Fit the other round into a 9-inch tart pan with a removable bottom. Fold the excess dough into the sides of the pan and press to get an edge flush with the top of the pan, about 1/3 inch thick. Fill tart with prepared pie filling.
- PLACE the remaining refrigerated dough round on a floured work surface and cut it into eight 1-inch-wide strips. Arrange four strips, evenly spaced, over the top of the tart. Then, on a sharp diagonal to the first four, set the other four strips on top, so that the overlapping layers make diamond shaped windows. Trim the ends of the strips and press them into the edges of the tart.
- WHISK the egg yolk with the milk. Brush the tart's top and edges with the egg wash.
- PLACE tart on the preheated baking sheet and bake about 1 hour, until the pastry is golden brown. Remove from oven and allow to cool on rack for 1 hour. Serve warm.
Make Ahead Tips: This recipe can be made ahead and frozen for up to six weeks. Immediately wrap the assembled, unbaked tart tightly in foil then plastic wrap. When ready to bake remove the tart from the freezer, unwrap, and glaze the frozen tart's lattice top with the egg wash (do not thaw). Bake as directed above extending the baking time by 15 minutes to 1/2 hour or until bubbling and golden brown.