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Harvest Tart
Author/Submitted by:
Servings: 12
Categories:
Desserts
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Pies & Pastries
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
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Lemon juice 1 1/4
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Sugar 1/2
ts
Salt 1
t
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
Directions:
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
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