Harvest Tart

Course : Tarts
Serves: 12
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1 1/2 cups dried cherries
1/2 cup seedless raisins
1/3 cup brandy
4 medium granny smith apples -- peeled, cored -- diced (2 1/2 cups)
1 medium orange -- seedless, ground peel and all
1/4 cup lemon juice
1 1/4 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon -- ground
1/2 teaspoon mace -- ground
1/4 teaspoon cloves ground
1/4 teaspoon ginger -- ground
2 crust pie shells -- 8-inch, unbaked
1 crust if desired -- pastry for top crusts or lattice
1/2 cup butter -- unsalted, melted

Preparation / 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.


Nutritional Information:

403 Calories (kcal); 16g Total Fat; (36% calories from fat); 3g Protein; 61g Carbohydrate; 21mg Cholesterol; 366mg Sodium

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