Fresh berry tarts

Yield: 1 Servings

Measure 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

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

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