| 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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