Harvest Tart

Ingrients & Directions 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 […]

Ingrients & Directions


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, 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.


Yields
12 Servings

RobinDee

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