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glaze for galleygirl's pear tart??

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We love Galleygirl's pear tart-and I ma planning on serving it Christmas Eve.

Has anyone glazed it? Or does anyone have any ideas of what may work?

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  1. I don't know about a glaze, but a dark chocolate sauce might be nice along side it.

    2 Replies
    1. re: Luisa

      Do you have a recipe? I am a terrible ad hoc baker :-)

      Thanks!

      1. re: edinaeats

        Haven't tried it myself but it sounds pretty good.

        Link: http://www.epicurious.com/recipes/rec...

    2. It's easy...simply heat up a good quality apricot jam till it liquifies, and brush over the tart.

      4 Replies
      1. re: Michael

        do you think a raspberry jam would be good?

        1. re: edinaeats

          Apricot is a pretty neutral flavor when it comes to jams. I suspect that raspberry would be a stronger flavor. Whether that's good or bad is up to you.

          1. re: Michael

            I made the tart a week ago and instinctively glazed it with apricot jam. It gave a professional finish and I think the taste of apricot is a better compliment to pears than raspberry.

          2. re: edinaeats

            I personally think that raspberry would be too overpowering for pear and not complement it that well. I too think that apricot jelly (no chunks) would be the best...a lot of bakeries use this to give their tarts that pretty glaze.

            If you don't like apricots, keep in mind that the apricot glaze is quite light w/ a subtle flavor. If you really detest apricot jelly, then perhaps a citrus (lemon, orange) or apple jelly would work.

        2. I was thinking something with a light ginger flavor might be good with this. Whipped cream with a ginger flavor, or maybe ginger ice cream? Whaddya think?

          1 Reply
          1. re: LBQT

            Omigod, ginger ice cream sounds great....

            Link: http://www.bistrodraw.com

          2. The chocolate sauce sounds great and also how about a really good store bought carmel sauce-that you add a bit of cinnamon/nutmeg to? I put a thin layer of reg. sugar on the top of mine when I baked it and it gave it a nice crunch, a little extra sweetness and it browned nicely. Simple, but an easy topping. Didn't I read that may have been part of the original recipe, but it was forgotten so many times, that it got left out? Anyway, it's a great cake and everyone will love it!

            1. I've made four of these tarts in the last three days. My favorite so far has been to sprinkle the top with turbinado sugar before baking and serve it with homemade ginger ice cream. The combination is amazing.