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Fresh Berry Tarts

 

23

Yield

servings

Prep

30

min

Cook

?

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
 

Ingredients

16 ounces cherry preserves
strained
*
1 ½ tablespoons kirsch (cherry brandy)
*
20 ounces apple jelly
*
2 tablespoons lemon juice
fresh
3 pounds cherries
sweet, pitted
8 cups 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 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 644g (22.7 oz)
Amount per Serving
Calories 3844% of calories 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?

 

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