——————————PATTI - VDRJ67A——————————
16 oz Cherry preserve; strained

1 1/2 tb Kirsch

20 oz Apple cider jelly

2 tb Fresh lemon juice

3 lb Sweet cherries; pitted

8 c Fresh blueberries

(See also: Vanilla Cream and Sweet Pie Crust.) (Makes two 10×15-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 10×15-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.