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