Glazes For Fruit Pies Tarts And Coffee Cakes Apricot Peach Food

PEACH TARTLETS WITH APRICOT GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
• Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
• Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
• Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

EASY FRUIT GLAZE

Steps:

• Mix cornstarch OR Ultra Gel and 3/4 c. fruit juice** in a separate small bowl, stir until dissolved.
• Mix sugar and 3/4 c. fruit juice together in a medium saucepan and bring to a boil.
• Add cornstarch/fruit juice mixture to boiling sugar/fruit juice, reduce heat and cook until mixture thickens and is turning clear, stirring constantly.
• Add corn syrup and cook for 1 minute.
• Cool fruit glaze slightly and then drizzle, lightly brush, or "paint" onto fruit.

GLAZES FOR FRUIT PIES, TARTS, AND COFFEE CAKES (APRICOT, PEACH,

Steps:

• Combine all ingredients in a medium heavy saucepan.
• Cook, stirring until the sugar is dissolved.
• While the mixture is still warm, glaze the cooled pastry.

BASIC FRUIT GLAZE (FRUIT TART GLAZE, FRUIT PIZZA GLAZE)

Steps:

• Combine the jelly or jam in a small saucepan with the water or liqueur. Heat over medium heat until the mixture is liquefied. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds.
• Let the mixture cool slightly. Brush gently over the fruit tart or fruit pizza. Alternatively, toss the fruit in the glaze before topping the pastry.

APRICOT GLAZE

Steps:

• Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.
• RED CURRANT GLAZE
• Substitute red currant preserves for the apricot preserves.

GIANT PEACH, NECTARINE & APRICOT MERINGUE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the pastry on a large baking sheet and mark a border 2cm from the edge with a knife. Bake for 10-12 mins until puffed up, golden and crisp underneath. Mix the crème fraîche, whole egg, ground almonds, vanilla extract and 40g of the sugar together.
• Push the centre of the pastry down and spread this with the almond and crème fraîche mixture, then top with the fruit. Warm the jam in the microwave, then sieve and brush all over the fruit. Bake in the oven for 10 mins.
• Meanwhile, whisk the egg whites until stiff in a big mixing bowl. Add the remaining 100g sugar, the almond extract, if using, and cornflour, and whisk again to a thick, smooth glossy meringue. After 10 mins, remove the tart from the oven and turn down to 160C/140C fan/gas 3. Dollop the meringue in spoonfuls over the tart, then scatter over the almonds. Bake for another 10-12 mins until the meringue feels crisp to touch. Eat at room temperature with more crème fraîche.