1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Make the filling: 1
1: In a saucepan stir together the brown sugar, the cornstarch, the zest and the juice and add the cranberries, the raisins, and the salt
2: 2
3: Bring the mixture to a boil, stirring, and simmer it for 5 minutes or until berries have just burst
4: 3
5: Transfer the filling to a bowl and chill it covered for 2 hours or until it is cold
6: Make the dough: 1
7: In a bowl stir together the flour, the sugar, the baking powder and the salt; add the butter and blend the mixture until it resemebles meal
8: 2
9: In a small bowl whisk together the egg and the water and add the mixture to the flour mixture, stirring with a fork until the mixture forms a dough
10: 3
11: Dust the dough with flour and chill it, wrapped in was paper, for 1 hour
12: 4
13: Preheat the oven to 425 degrees
14: Roll out the dough into a 12 inch round on a lightly floured surface and transfer to a baking sheet
15: 5
16: Spoon the filling onto the center of the dough, spreading it into an 8 inch circle, and fold the edges of the dough over it, leaving the center of the filling uncovered
17: Brush the dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15-20 minutes or until the pastry is golden
18: 6
19: Let the tart cool completely on the baking sheet on a rack
20: Notes: * soak raisins in hot water for 5 minutes and drain ** egg wash is made by beating 1 egg with 1 Tablespoon water The filling can be made 2 days in advance and kept covered and chilled
21: Posted to recipelu-digest Volume 01 Number 316 by RecipeLu <recipelu@geocities
22: com> on Nov 27, 1997