CRANBERRY FILLING:

1/4 c. water
3/4 c. sugar
1/2 c. red currant jelly
3 c. fresh or frozen cranberries (12 oz. pkg.)
1 apple, preferably Yellow Delicious, pared, cored and chopped (1 c.)

TART SHELL:

1/2 c. (1 stick) butter
1 1/4 c. all purpose flour
1/4 c. sugar
2/3 c. finely chopped or ground walnuts
1/2 tsp. ground cinnamon
2 egg yolks

MERINGUE:

4 egg whites
1/8 tsp. cream of tartar
1/2 c. sugar

Prepare filling: combine water, sugar and jelly in saucepan. Heat to melt jelly and sugar. Bring to boiling; add cranberries and apple. Cook, uncovered, over medium heat until berries pop and mixture thickens slightly, 10 to 15 minutes. Cool completely.

Prepare shell: cut butter into flour in bowl with pastry blender until crumbly. Mix in sugar, nuts and cinnamon. Add egg yolks; mix lightly with fork until mixture holds together and cleans side of bowl. Press dough over bottom and up sides of 9 inch tart pan with removable bottom. Prick bottom with fork. Refrigerate 30 minutes.

Bake shell in preheated oven (375 degrees) for 12 to 15 minutes or until golden. Cool completely. Spoon cranberry filling into cooled pastry shell. Prepare Meringue: Beat egg whites with cream of tartar in medium sized bowl until soft peaks form. Gradually beat in the 1/2 cup sugar until stiff, but not dry, peaks form. Spread half over the tart and pipe remaining meringue in lattice pattern.

Bake in preheated oven (400 degrees) for 3 to 6 minutes or until meringue is golden brown.