How to make gelatin glaze for fruit tarts?
- Wendy Lai May 15, 2002 02:57 PM
I've looked at many recipes and most just use apricot jam as the glaze. But I don't want that. I want to achieve that high gloss shine on my tarts. Anybody have a recipe to make a gelatin glaze?
I use apple jelly -- just melt it over lowish heat in a saucepan, thin with a little water if you have to. I don't like to use gelatin because it gets TOO stiff, but that's just personal preference.
With all due respect that high gloss gelatinous glaze is a huge turnoff and something you'd never see in France. Some chefs don't even use the apricot or apple jelly glaze. However, the chef I studied with liked for us to use apple jelly melted with a bit of water and not applied to heavily. Masse's in Berkeley uses apricot with water and Paul Masse said no glaze on blackberries! :-)
Dr. Oetker has a small package glaze that works really well. Dr. Oetker products are German and are often in upscale grocery stores in the baking section. The glazes are not too sweet and have a nice neutral gelatin texture. They come in clear and red.
Try arrowroot. It's a starch like substance that you dissolve in water and "paint" over the fruit. Once set, it becomes a thin clear colorless jello-like glaze. You should be able to find it in the spice aisle. McCormick makes them too.
I have recently worked on this issue.
The reason for the glaze is to help preserve the fruit along with give it a shine.
That can be done by adding citric acid (or lemon juice, plain old vitamin C in the form of ascorbic acid). I finally settled on plain old piping glaze (wiltons I think) for cake decorating. You can thin as much as you want and color and flavor if you want. I simply thin and brush on with pastry brush. It does not harden but does not simply drip off like simple syrup.