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Fresh Berry Tarts

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Submitted by pbaj

YIELD

servings

PREP

30 min

COOK

?

READY

30 min

Ingredients

16 462.4
OUNCES ML/G CHERRY PRESERVES
strained *
1 ½ 23
TABLESPOONS ML KIRSCH (CHERRY BRANDY) *
20 578
OUNCES ML/G APPLE JELLY *
2 3E+1
TABLESPOONS ML LEMON JUICE
fresh
3 1.4
POUNDS KG CHERRIES
sweet, pitted
8 1.9
CUPS L BLUEBERRIES
fresh

Directions

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 10×15-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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 644g (22.7 oz)
Amount per Serving
Calories 384 4% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 33g 33%
Dietary Fiber 14g 57%
Sugars g
Protein 12g
Vitamin A 8% Vitamin C 93%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
 

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