1 c almonds
1/2 c sugar
1-3/4 c flour
1 tsp cinnamon
1 tsp finely grated lemon peel
1/8 tsp cloves
2 hard cooked egg yolks, crumbled
1 c cold butter, cut into 1/2-inch pieces
2 egg yolks
1/4 tsp vanilla
1/4 tsp almond extract
2 lb ripe pears
6 T flour
1 fresh or frozen cranberries
1/2 c sugar
1 egg yolk beaten with 1/4 c heavy cream
In a food processor, grind the almonds with the sugar until ground. Turn into a large mixing bowl, and cut in flour, cinnamon, lemon peel, cloves and crumbled egg yolks to combine. Cut in the cold butter until dough resembles coarse crumbs. Stir in the raw yolks and vanilla until the dough holds together. The dough will be sticky and moist. Cut the dough in half, wrap each half in plastic, and chill thoroughly.
Roll out one half of the dough on a floured pastry cloth to an 11 inch round. Carefully fit the dough into a 9-inch tart pan. Sprinkle 2 T flour evenly over the bottom of the tart.
Peel and core the pears, and slice. Toss the pears and cranberries with the remaining 1/4 c flour. Arrange the fruit in the tart shell so that the pears lie as flat as possible. Sprinkle the fruit generously with the 1/2 c sugar.
Roll out the remaining chilled dough on a floured pastry cloth to an 11-inch circle. Cut into 8 1-inch wide strips. Arrange four strips evenly over the top of the tart, then make a lattice crust by arranging the remaining four strips evenly on a sharp diagonal to the first strips. (Here are Allrecipes.com’s step-by-step instructions on lattice top pie crust.) Brush the top of the tart with the egg wash.
Bake the tart in a 350 oven for 45 minutes to 1-1/4 hours or until the pastry is golden brown. Let cool on a rack for 1 hour before serving.