16 oz. cherry preserves, strained
3 c. Vanilla Cream (see below)
3 lbs. sweet cherries, pitted
1 1/2 tbsp. kirsch
1 sweet pie crust, cooled, (see below)

Melt preserves in heavy saucepan over low heat. Remove from heat. Stir in kirsch. Let glaze cool. Spread cream in crust. Arrange cherries on top of cream, pressing gently. Brush cherries generously with glaze. Refrigerate tart until well chilled. Makes 1 (10x15 inch) tart.

SWEET PIE CRUST:

4 c. all-purpose flour
Pinch of salt
2 egg yolks
1/3 c. ice water
1/4 c. sugar
1 1/2 c. (3 sticks) well-chilled unsalted butter, chopped
1/2 c. well-chilled solid vegetable shortening

Combine flour, sugar and salt in large bowl. Cut in butter and shortening until mixture resembles coarse meal. Blend yolks and 1/3 cup water in another bowl. Using fork, stir into flour mixture until dough comes together. Turn dough out onto lightly floured surface.

Using heel of hand, push dough away from you in small pieces to blend butter and flour thoroughly. Halve dough. Shape into rounds. Dust with flour. Wrap in waxed paper. Chill 2 hours.

Roll each round out on lightly floured surface into 14x17 inch rectangle. Fit into bottom and up sides of ungreased 10x15 inch baking sheet. Fold excess dough under to form sturdy edge; crimp edge. Using fork, pierce dough all over. Repeat with remaining dough. Refrigerate 15 minutes. Position rack in center of oven and preheat to 400 degrees.

Line pastry with parchment or foil. Fill with dried beans or pie weights. Bake until pastry is set, about 10 minutes. Remove beans and foil. Bake until golden brown, 10 to 15 minutes. Cool. Makes 2 pastry crusts.

VANILLA CREAM:

2 c. sugar
9 tbsp. all-purpose flour
6 c. milk
2 c. whipping cream
9 tbsp. cornstarch
1 1/2 tsp. salt
2 tbsp. vanilla

Combine sugar, cornstarch, flour and salt in heavy large saucepan. Stir in milk. Bring to boil over medium heat. Reduce heat and stir until thick, about 2 minutes. Cool completely. Refrigerate custard until well chilled. Beat custard until smooth. Stir in vanilla. Beat cream to soft peaks. Fold whipped cream into custard. Refrigerate until ready to use. Makes enough for 2 tarts.