Recipe - Cranberry Pear Tart

One fourth cup Water
Three fourths cup Sugar
One half cup Red currant jelly
3 cup Fresh or frozen cranberries
(a 12ounce package),
thawed, if frozen
1 Firm,ripe pear,pared,cored
and chopped,about 1 cup
One half cup Butter
1 One fourth cup Allpurpose flour
One fourth cup Sugar
2/3 cup Finely chopped walnuts
(or finely ground)
One half teaspoon Ground cinnamon
2 Egg yolks
One half teaspoon Cream of tartar
4 Egg whites
One half cup Sugar

From "The Family Circle Christmas Treasury."

Combine the water, Three fourths cup sugar and the jelly in a mediumsize
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 1015 minutes. Cool completely.

Preheat oven to 375'F. Cut the butter into the flour in a mediumsize
bowl with a pastry blender, until crumbly. Mix the One fourth 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" tart pan
with a removeable bottom. Prick the bottom with a fork. Refrigerate
for 30 minutes.

Bake the shell in a preheated oven 1215 minutes, or until golden
brown. Cool completely. Spoon the cooled cranberry filling into the
cooled pastry shell. Reset the oven to 400'F.

Beat the egg whites with the cream of tartar in a mediumsize bowl
until soft peaks form. Gradually beat in the One half 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'F. oven for 36 minutes, or until the meringue is
golden brown. Decorate with additional cranberries, if desired. Makes
8 servings.

Nutritional analysis per serving: 418 calories; 17.7 grams total fat;
(8 grams saturated fat); 5.6 grams protein; 22.8 grams carbohydrates;
98 milligrams cholesterol; 152.2 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip