For the Crust:

Spray a 9” tart pan with removable bottom with baking spray. Set aside. Toast the walnuts on a baking sheet in a 300°F oven for 8-10 minutes. Observe for burning. If you smell the walnuts, they are done. 

Add the toasted walnuts to a food processor bowl. Pulse until walnuts are finely chopped. Measure to ensure you have 1/3 cup finely ground walnuts and remove any extra. 

Add the flour, sugar, salt, and one teaspoon of fresh thyme leaves. 

Pulse until combined. 

Add the cubed butter and pulse until the mixture resembles coarse oatmeal.

Add the egg yolk and process until the mixture begins to come together around the blade. Test by squeezing a small handful of the mixture in your hand. If it holds its form, the dough is ready.

Press the dough into the tart pan and up the sides. Pay careful attention to the inside edge, pushing it in tightly and up the sides to avoid a thick bottom crust. Chill for 30 minutes in the refrigerator or 15 minutes in the freezer. Preheat the oven to 350°F and bake the chilled crust for 20 minutes until light golden brown.

For the filling:

Place the thyme and cream in a small saucepan on the stove. Heat over medium until the cream begins to steam. Immediately remove from heat and allow the thyme to steep in the hot cream for 15-20 minutes. Remove and discard the sprigs of thyme.

Rinse and dry the food processor. Add the eggs and granulated sugar. Pulse until well blended. 

Add the flour, orange liqueur, vanilla, orange zest, and the thyme-infused cream. Pulse until smooth. Refrigerate while you prepare the pears.

Peel and core the pears, then cut them into 1/2” slices. Place the pear slices evenly around the outside edge of the crust, and fill the center with the remaining slices. You might have extra. Add the cranberries to the pears, filling in any holes.

Pour the custard mixture over the pears and cranberries. You might have extra. 

Sprinkle the top evenly with coarse sugar.

Bake at 350°F until the top is golden brown, about 45 minutes. Let stand at least 30 minutes before serving. Garnish with sugared cranberries (see recipe notes for instructions). Optional.