Fresh berry tarts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Cherry preserve; strained |
| 1½ | tablespoon | Kirsch |
| 20 | ounces | Apple cider jelly |
| 2 | tablespoons | Fresh lemon juice |
| 3 | pounds | Sweet cherries; pitted |
| 8 | cups | Fresh blueberries |
Directions
PATTI - VDRJ67A
(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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini