---------- Recipe via Meal-Master (tm) v8.03
  
       Title: HARVEST TART
  Categories: Pies, Desserts
       Yield: 12 servings
  
   1 1/2 c  Dried cherries
     1/2 c  Seedless raisins
     1/3 c  Brandy
       4    Granny Smith apples, peeled,
            Cored, diced  (2 1/2 cups)
       1    Orange, seedless, ground
            Peel and all
     1/4 c  Lemon juice
   1 1/4 c  Sugar
     1/2 ts Salt
       1 ts Cinnamon ,ground
     1/2 ts Mace ,ground
     1/4 ts Cloves ,ground
     1/4 ts Ginger ,ground
       2    Pie shells, 8-inch, unbaked
            If desired, pastry for top
            Crusts or lattice
     1/2 c  Butter, unsalted, melted
  
   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.
   
   From: Tony Burke, Cyberealm BBS Watertown, NY
   315-786-1120
  
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