Harvest Tart

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Dried cherries
1/2 cup	80g / 2.8oz	Seedless raisins
1/3 cup	78ml	Brandy
4		Granny smith apples - peeled
		Cored - diced (2 1/2 cups)
1		Orange - seedless, ground
		Peel and all
1/4 cup	59ml	Lemon juice
1 1/4 cups	247g / 8.7oz	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Cinnamon - ground
1/2 teaspoon	2.5ml	Mace - ground
1/4 teaspoon	1.3ml	Cloves - ground
1/4 teaspoon	1.3ml	Ginger - ground
2		Pie shells - 8-inch, unbaked
		If desired - pastry for top
		Crusts or lattice
1/2 cup	99g / 3.5oz	Butter - unsalted, melted

Recipe Instructions

Preheat oven to 450F.

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 1/4 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 450F for 15 minutes. Reduce heat to 350F 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 350F for about 15 minutes.) Makes 2 tarts, each about 6 servings.

Source:
Lucy Moye

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