Harvest tart
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried cherries |
| ½ | cup | Seedless raisins |
| ⅓ | cup | Brandy |
| 4 | eaches | Granny Smith apples, peeled, |
| Cored, diced (2 1/2 cups) | ||
| 1 | each | Orange, seedless, ground |
| Peel and all | ||
| ¼ | cup | Lemon juice |
| 1¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon ,ground |
| ½ | teaspoon | Mace ,ground |
| ¼ | teaspoon | Cloves ,ground |
| ¼ | teaspoon | Ginger ,ground |
| 2 | eaches | Pie shells, 8-inch, unbaked |
| If desired, pastry for top | ||
| Crusts or lattice | ||
| ½ | cup | Butter, unsalted, melted |
Directions
Preheat oven to 450 degrees. in mixing bowl combine cherries, raisins, and brandy and set aside.(in the time it takes to prepare the apples and dough for crust, fruit should absorb brandy.) Add apples, ground orange, and lemon juice to cherry mixture and blend well. Sift together sugar, salt, cinnamon, mace, cloves, and ginger and add dry mixture to blended fruit and mix evenly. divide batter and fill pie shells. Pour ¼ cup melted butter evenly over each filled pie shell. If using top crusts, cover tarts, crimp edges of pastry, and cut slits in tip pastry; or cover tops with lattice strips as desired.
Bake tarts at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 25 minutes longer, until crust is dry and turning golden.
Serve tarts warm. (They can be refrigerated and reheated in the oven at 350 degrees for about 15 minutes.) Makes 2 tarts,each about 6 servings.
From: Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120