Fresh Berry Tarts Recipe - Cooking Index
Fresh Berry Tarts Recipe - Cooking Index
| 16 oz | 454g | Cherry preserve - strained |
| 1 1/2 tablespoons | 22ml | Kirsch |
| 20 oz | 568g | Apple cider jelly |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 3 lbs | 1362g / 48oz | Sweet cherries - pitted |
| 8 cups | 1896ml | Fresh blueberries |
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.
Source:
The Cincinnati Enquirer
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