Fresh Berry Tarts *

--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 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.