Ingredients
- 16 cherry preserve
- 15 tar
- 15 sweet pie crus arrange cherries atop cream in one tart
- 3 sweet cherries
- 1 1/2 kirsch
- 1,700 gr blueberries (fresh)
- 600 gr apple cider jelly
- 30 ml lemon juice (fresh)
blueberries in other tart, pressing gently. Brush cherries and blueberries generously with respective glazes. Refrigerate until well chilled.
