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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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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.
Ingredients:
1 1/2 Cup(s) Dried cherries
1/2 Cup(s) Seedless raisins
1/3 Cup(s) Brandy
4 Granny Smith apples, peeled
1 Orange, seedless, ground
1/4 Cup(s) Lemon juice
1 1/4 Cup(s) Sugar
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Cinnamon, ground
1/2 Teaspoon(s) Mace, ground
1/4 Teaspoon(s) Cloves, ground
1/4 Teaspoon(s) Ginger, ground
2 Pie shells, 8-inch, unbaked
1/2 Cup(s) Butter, unsalted, melted |
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