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.