MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherry Harvest Tart
Categories: Pies, Tarts, Fruit, Alcohol
Yield: 2 Tarts

1 1/2 c Dried cherries
1/2 c Seedless raisins
1/3 c Brandy
4 Granny Smith apples;
- peeled, cored, diced
1 Seedless orange;
- ground, peel & all
1/4 c Lemon juice
1 1/4 c Sugar
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground mace
1/4 ts Ground cloves
1/4 ts Ground ginger
2 Pie shells (8"); unbaked
Pastry for top crusts or
- lattice (optional)
1/2 c Unsalted butter; melted

Preheat oven to 450?F. 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?F for 15 minutes. Reduce heat to 350?F and bake
25 minutes more, until crust is dry and turning golden. Serve tarts
warm.

They can be refrigerated and reheated in the oven at 350?F for
about 15 minutes.

Recipe by Neris

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