Cranberry Pear Tart

Directions

Combine the water, ¾ cup sugar and the jelly in a medium-size saucepan.

Place over medium heat until the jelly melts and the sugar dissolves.

Bring to boiling.

Add the cranberries and the pear.

Cook, uncovered, over medium heat until the cranberries pop and the mixture thickens slightly, for 10 to 15 minutes.

Cool completely.

Preheat oven to 375℉ (190℃).

Cut the butter into the flour in a medium-size bowl with a pastry blender, until crumbly.

Mix the ¼ cup sugar, walnuts and cinnamon.

Add the egg yolks.

Mix lightly with a fork just until the pastry holds together and cleans the side of the bowl.

Press the dough over the botton and up the sides of a 9 inch tart pan with a removeable bottom.

Prick the bottom with a fork.

Refrigerate for 30 minutes.

Bake the shell in a preheated oven 12 to 15 minutes, or until golden brown.

Cool completely.

Spoon the cooled cranberry filling into the cooled pastry shell.

Reset the oven to 400℉ (200℃).

Beat the egg whites with the cream of tartar in a medium-size bowl until soft peaks form.

Gradually beat in the ½ cup sugar until stiff, but not dry, peaks form.

Spread half the meringue over top of the tart.

Pipe the remaining meringue in a lattice pattern.

Bake in the 400 degree F oven for 3 to 6 minutes, or until the meringue is golden brown.

Decorate with additional cranberries, if desired.