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How to make gelatin glaze for fruit tarts?

w
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?

thanks

  1. g
    GG Mora May 15, 2002 03:06 PM

    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.

    1. l
      Leclerq40@aol.com May 15, 2002 03:49 PM

      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! :-)

      D

      5 Replies
      1. re: Leclerq40@aol.com
        c
        Can May 15, 2002 07:39 PM

        Masse's sounds interesting...I'll be in Berkeley for the next 2 weekends...can you share some info about this place with me? Is it worth a stop?

        1. re: Can
          d
          David May 15, 2002 10:17 PM

          Masse's is definitely worth checking out. It's in a terrific neighborhood that includes Chez Panisse, Cesar, Black Oak Books and an Andronico's that I love.
          Have fun!

          Masse's Pastries
          1469 Shattuck Ave
          Berkeley, CA 94709
          510-649-1004

          1. re: Can
            w
            Wendy Lai May 16, 2002 11:16 AM

            They have great cakes. So far I've tried their mango mousse, passionfruit mouse, and raspberry chocolate. All three were awsome! If you like mangos, definitly go for that.

          2. re: Leclerq40@aol.com
            g
            gordon wing May 15, 2002 10:04 PM

            what will happen to blackberries that won't happen to other berries?

            1. re: gordon wing
              d
              David May 15, 2002 10:13 PM

              I have no idea Gordon. I just have a vivid memory of preparing fruit tarts and Paul said to lightly glaze everything but the blackberries.

              D

          3. s
            shoo-bee-doo May 15, 2002 04:58 PM

            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.

            1. b
              bigeyeparrot May 15, 2002 06:08 PM

              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.

              1. c
                Caitlin Wheeler May 16, 2002 01:26 PM

                Currant jelly here.

                1. w
                  White Cake Cousin Aug 23, 2010 12:38 PM

                  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.

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