Recipe - Fresh Berry Tarts

PATTI VDRJ67A
16 ounce Cherry preserve; strained
1 One half tablespoon Kirsch
20 ounce Apple cider jelly
2 tablespoon Fresh lemon juice
3 pound Sweet cherries; pitted
8 cup Fresh blueberries

(See also: Vanilla Cream and Sweet Pie Crust.) (Makes two 10x15inch
tarts.) Prepare cherry topping: Melt preserves in heavy small saucepan over
low heat. Remove from heat. Stir in kirsch. Let glaze cool. Prepare
blueberryapple 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 10x15inch 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