Fresh Berry Tarts
Ingredients| PATTI VDRJ67A 16 oz cherry preserve, strained 1 1/2 tbsp kirsch 20 oz apple cider jelly 2 tbsp fresh lemon juice 3 lb sweet cherries, pitted 8 cup fresh blueberries |
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(See also: Vanilla Cream and Sweet Pie Crust.) (Makes two 10x15-inch
tarts.) Prepare cherry topping: Melt preserves in heavy small
saucepan over low heat. Remove from heat. Stir in kirsch. Let glaze
cool. Prepare blueberry-apple cider topping: Melt jelly in heavy
small saucepan over low heat. Remove from heat. Stir in lemon juice.
Let glaze cool. Assemble tarts: Spread Vanilla Cream in two
10x15-inch Sweet Pie Crusts. Arrange cherries atop cream in one tart;
blueberries in other tart, pressing gently. Brush cherries and
blueberries generously with respective glazes. Refrigerate until well
chilled.
Servings:
1
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