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. 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 degrees 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. Press the dough over the bottom and up the sides of a 9" tart pan with a removable 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 degrees F.

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.

Bake in the 400 degrees F. oven for 3-6 minutes, or until the meringue is golden brown. Decorate with additional cranberries, if desired. Makes 8 servings.

Visit Just Berry Recipes for more wonderful cranberry recipes!