Fresh Berry Tarts
Yield
servingsPrep
30 minCook
?Ready
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cherry preserves
strained |
* |
| 23 | ml |
kirsch (cherry brandy)
|
*
|
| 578 | ml/g |
apple jelly
|
*
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 1.4 | kg |
cherries
sweet, pitted |
|
| 1.9 | 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 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.
