Recipe(tried): Fresh Berry Tarts with Vanilla Cream Filling (and Sweet Pie Crusts)

FRESH BERRY TARTS

FOR THE CHERRY GLAZE:
16 oz cherry preserves, strained
1 1/2 tablespoons kirsch
FOR THE BLUEBERRY-CIDER GLAZE:
20 oz apple cider jelly
2 tablespoons fresh lemon juice
FOR THE TARTS:
3 lb sweet cherries, pitted
8 cups fresh blueberries
Vanilla Cream Pie Filling - double for 2 pies (see recipe)
2 Sweet Pie Crusts, fully baked and cooled (recipe follows)

PREPARE THE CHERRY GLAZE:
Melt preserves in heavy small saucepan over low heat. Remove from heat. Stir in kirsch. Let glaze cool.

PREPARE THE BLUEBERRY-CIDER GLAZE:
Melt apple cider jelly in heavy small saucepan over low heat. Remove from heat. Stir in lemon juice. Let glaze cool.

TO ASSEMBLE THE TARTS:
Spread Vanilla Cream in two (10x15-inch) baked and cooled 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.

SWEET PIE CRUST
Make 2 pie crusts or 4 individual crusts

2 cups flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup solid vegetable shortening
1/2 cup ice water

In a mixing bowl, combine the flour, salt and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Let stand at room temperature to soften slightly, about 10 minutes.

Divide the dough in half. Roll out each piece of dough on the floured surface into a circle about 14-inches in diameter and 1/8-inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, place the point in the center of a 9-inch pie pan and unfold into a pie pan. Working around the circumference of pan, press the dough carefully into the pan by gently lifting the edges with one hand while pressing around the pan bottom with other hand. Trim the edge to one-half-inch beyond the pan lip. Tuck this rim of dough underneath itself so that the folded edge is about one-fourth-inch beyond the pan lip; flute the dough in your own fashion. Refrigerate for 40 minutes and then freeze for 20 minutes.

Meanwhile, adjust the oven rack to middle position and heat oven to 375 degrees F.

Press a doubled 12-inch square of aluminum foil inside the dough shell; evenly distribute 1 cup or 12 ounces ceramic or metal pie weights over foil.

Bake, leaving the foil and weights in place until the dough dries out, about 17 minutes. Carefully remove the foil and weights by pulling up and out. For partially baked crust, continue baking until lightly golden brown, about 9 minutes more; for fully baked crust, continue baking until deep golden brown, about 15 minutes more. Transfer to wire rack to cool as directed in individual recipes.

Makes 2 (10x15-inch) tarts
Source: Essence of Emeril Show #EE2293