Fresh berry tarts

1. (see also: vanilla cream and sweet pie crust).
2. (makes two 10x15-inch tarts).
3. Prepare cherry topping: melt preserves in heavy small saucepan over low heat.
4. Remove from heat.
5. Stiri in kirsch.
6. Let glaze cool.
7. Prepare blueberry-apple cider topping: melt jelly in heavy small saucepan over low heat.
8. Remove from heat.
9. Stir in lemon juice.
10. Let glaze cool.
11. Assemble tarts: spread vanilla cream in two 10x15-inch sweet pie crusts.
12. Arrange cherries atop cream in one tart; blueberries in other tart, pressing gently.
13. Brush cherries and blueberries generously with respective glazes.
14. Refrigerate until well chilled.