Try this Fresh Berry Tarts recipe, or contribute your own.Suggest a better description
(See also: Vanilla Cream and Sweet Pie Crust.) (Makes two 10x15-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 10x15-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.
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|Serving Size: 1 Serving (3611g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 35 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 12.3mg||0 %|
|Potassium 968.4mg||25 %|
|Total Carbohydrate 175.5g||52 %|
|Dietary Fiber 28.6g||114 %|
|Sugars, other 146.9g|
|Protein 8.9g||13 %|
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Calories per serving: 686
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