Cranberry-Pear Tart in a Walnut Shortbread Crust
"Cranberries steal the show in this festive tart. Their delightful tartness is a natural complement to the sweetness of fruits such as pears and apples. When fresh cranberries show up on supermarket shelves in early fall, stock up on a few bags. Fresh cranberries will last upwards of a month in the fridge and up to a year in the freezer...."
INGREDIENTS
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1 large egg yolk
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2 cups fresh cranberries, picked through, rinsed, and dried
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1 tablespoon half-and-half
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1 tablespoon brandy
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3/4 teaspoon pure vanilla extract
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1/2 teaspoon ground cardamom
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11/2 cups plus 2 teaspoons plus 1/3 cup and 1 tablespoon unbleached all-purpose flour
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1/2 teaspoon ground ginger
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2/3 cup plus 3 tablespoons granulated sugar
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1/4 teaspoon ground cinnamon
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1/2 teaspoon table salt
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1/8 teaspoon ground allspice
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1/2 cup chilled unsalted butter, cut into 1/2-inch dice
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2 tablespoons unsalted butter, melted
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1/3 cup walnuts, toasted and finely chopped
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1/4 cup packed light brown sugar
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3 large ripe pears, such as Anjou or Bartlett
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