1/4 c Water
3/4 c Sugar
1/2 c Red currant jelly
3 c Fresh or frozen cranberries
-(a 12-ounce package),
-thawed, if frozen
1 Firm,ripe pear,pared,cored
-and chopped,about 1 cup
1/2 c Butter
1 1/4 c All-purpose flour
1/4 c Sugar
2/3 c Finely chopped walnuts
-(or finely ground)
1/2 t Ground cinnamon
2 Egg yolks
1/2 t Cream of tartar
4 Egg whites
1/2 c Sugar

1. Combine the water, 3/4 cup sugar and the jelly in a medium-size
   saucepan. Place over medium heat until the jelly melts and the sugar
   dissolves.
2. Bring to boiling. Add the cranberries and the pear. Cook,
   uncovered, over medium heat until the cranberries pop and the mixture thickens slightly, for 10-15 minutes. Cool completely.
   
3. Preheat oven to 375'F. Cut the butter into the flour in a medium-size
   bowl with a pastry blender, until crumbly. Mix the 1/4 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.
   
4. 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.
   
5. Bake the shell in a preheated oven 12-15 minutes, or until golden
   brown. Cool completely. Spoon the cooled cranberry filling into the
   cooled pastry shell. Reset the oven to 400'F.
   
6. Beat the egg whites with the cream of tartar in a medium-size bowl
   until soft peaks form. Gradually beat in the 1/2 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.
   
7. Bake in the 400'F. oven for 3-6 minutes, or until the meringue is
   golden brown. Decorate with additional cranberries, if desired. Makes
   8 servings.