Harvest tart

Yield: 12 Servings

Ingredients:

1 1/2 c Dried cherries
1/2 c Seedless raisins
1/3 c Brandy
4 Granny Smith apples peeled Cored diced (2 1/2 cups)
1 Orange seedless ground Peel and all
1/4 c Lemon juice
1 1/4 c Sugar
1/2 ts Salt
1 ts Cinnamon ground
1/2 ts Mace ground
1/4 ts Cloves ground
1/4 ts Ginger ground
2 Pie shells
8-inch

Instructions:

unbaked If desired pastry for top Crusts or lattice 1/2 c Butter unsalted melted Preheat oven to 450 degrees. in mixing bowl combine cherries raisins and brandy and set aside.(in the time it takes to prepare the apples and dough for crust fruit should absorb brandy.) Add apples ground orange and lemon juice to cherry mixture and blend well. Sift together sugar salt cinnamon mace cloves and ginger and add dry mixture to blended fruit and mix evenly. divide batter and fill pie shells. Pour 1/4 cup melted butter evenly over each filled pie shell. If using top crusts cover tarts crimp edges of pastry and cut slits in tip pastry; or cover tops with lattice strips as desired. Bake tarts at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake 25 minutes longer until crust is dry and turning golden. Serve tarts warm. (They can be refrigerated and reheated in the oven at 350 degrees for about 15 minutes.) Makes 2 tarts each about 6 servings. From: Tony Burke Cyberealm BBS Watertown NY 315-786-1120