准备

使外壳：

• Position a rack near the center of the oven and heat the oven to 400°F. In a small bowl, mix the egg yolk, half-and-half, and vanilla. Put the flour, sugar, and salt in a food processor; pulse until combined. Add the butter and pulse until the butter pieces are no longer visible. With the processor running, add the yolk mixture in a steady stream and then pulse until the moisture is fairly evenly dispersed, 10 to 20 seconds. Transfer the mixture to a bowl. Using your hands, mix in the chopped walnuts to distribute them evenly. The dough will be a mealy, crumbly mass.
• 将面包屑混合物倒入带有可移动底部的9-1/2英寸圆形式蛋t盘中（可从可移动的底部Bridgekitchenware.com). Starting with the sides of the pan, firmly press the crumbs against the pan to create a crust about 1/4 inch thick. Press the remaining crumbs evenly against the bottom of the pan. Prick the bottom of the crust all over with a fork and freeze for 10 minutes. Bake until the sides just begin to darken and the bottom is set, about 15 minutes. Transfer to a cooling rack. Reduce the oven temperature to 350°F.

Make the filling:

• Peel the pears, quarter them lengthwise, core, and cut crosswise into 1/4-inch-thick slices.
• In a food processor, coarsely chop the cranberries. In a medium bowl, mix the pears, cranberries, and brandy. In a small bowl, mix the sugar, flour, cardamom, ginger, cinnamon, allspice, and salt; add to the cranberry-pear mixture, tossing to combine. Spoon the filling into the par-baked crust, leveling the filling and packing it down slightly with the back of a spoon.

制作Streusel并烘烤：

• 在一个小碗中，将面粉，红糖和盐混合。加入融化的黄油和香草。与手指结合使用，直到混合物开始在压紧时开始成小块。在填充物上撒上streusel，如有必要，将其分成较小的碎片。
• 在350°F烘烤，直到用叉子和streusel刺穿果实，果皮和外壳的边缘为金黄色，约50分钟。如果蛋art开始在边缘过度褐色，请用箔纸盖住。让蛋art在架子上冷却，直到食用前几乎没有温暖。蛋art将保持，覆盖并在室温下进行两到三天。