| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Apples, Desserts | 1 | Servings | ||
INGREDIENTS
| 16 | oz | Cherry preserve, strained |
| 1 1/2 | T | Kirsch |
| 20 | oz | Apple cider jelly |
| 2 | T | Fresh lemon juice |
| 3 | lb | Sweet cherries, pitted |
| 8 | c | Fresh blueberries |
INSTRUCTIONS
(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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