——————————PATTI – VDRJ67A—————————— 16 oz Cherry preserve; strained
1 1/2 tb Kirsch
20 oz Apple cider jelly
2 tb Fresh lemon juice
3 lb Sweet cherries; pitted
8 c Fresh blueberries
(See also: Vanilla Cream and Sweet Pie Crust.) (Makes two 10×15-inch tarts.) 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.