MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Harvest Tart
 Categories: Pies, Fruit,  Alcohol
      Yield: 2 Tarts

  1 1/2 c  Dried cherries
    1/2 c  Seedless raisins
    1/3 c  Brandy
      4    Granny Smith apples; peeled,
           -cored, diced
      1    Seedless orange; ground
           -peel and all
    1/4 c  Lemon juice
  1 1/4 c  Sugar
    1/2 ts Salt
      1 ts Ground cinnamon
    1/2 ts Ground mace
    1/4 ts Ground cloves
    1/4 ts Ground ginger
      2    Pie shells (8"); unbaked
           If desired, pastry for top
           -crusts or lattice
    1/2 c  Unsalted butter; melted
  
  Preheat oven to 450 degrees F. 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 c 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 R for 15 minutes. Reduce heat to 350
  degrees F 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 F for about 15 minutes.

  From: Neris
 
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