Cranberry pear tart

8 servings

Ingredients

Quantity Ingredient
¼ cup Water
¾ cup Sugar
½ cup Red currant jelly
3 cups Fresh or frozen cranberries (a 12-ounce package), thawed, if frozen
1 Firm,ripe pear,pared,cored and chopped,about 1 cup
½ cup Butter
1¼ cup All-purpose flour
¼ cup Sugar
⅔ cup Finely chopped walnuts (or finely ground)
½ teaspoon Ground cinnamon
2 Egg yolks
½ teaspoon Cream of tartar
4 Egg whites
½ cup Sugar

Directions

From "The Family Circle Christmas Treasury." 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 10-15 minutes. Cool completely.

Preheat oven to 375'F. 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" tart pan with a removeable bottom. Prick the bottom with a fork. Refrigerate for 30 minutes.

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.

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'F. oven for 3-6 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); 5⅗ grams protein; 22⅘ grams carbohydrates; 98 milligrams cholesterol; 152⅕ milligrams sodium.

From: Michael Orchekowski Date: 09-17-94

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