Clear tart glaze

halloweenqueen_2

I saw some fruit tarts in Druckers and they have a very clear glaze on, I wanted to make some for my Dad for fathers Day, is it a commercial glaze, or possible to make or buy anywhere? Thanks!:D

meluca

You could use clear gelatin which you should be able to get from any supermarket.

Sagaris

I've always used packets of Quick Jel from the supermarket - I think it comes in 3 different colours and you can flavour it by adding juice from the fruit if you like. Just don't hang about putting it on the tarts as it sets really quickly!

savingsara_2

In the days before Quickgel (which I use) if my Mum was doing a fruit tart with tinned fruit she thickened the juice with arrowroot. (Don't ask me how, sadly she's no longer around so I can't find out.)

piglet6

Have just checked with Mr P (who is a professional patisserie chef in a Michelin starred restaurant!!;)) and he assures me that most restaurants use Hartleys No Bits jam. If you use red fruits, use strawberry, and for yellow fruits use apricot. The colour of the fruit disguises the slight colour of the jam (which is a very thin layer anyway).

Scoop out the jam into a pan (as much as you think you'll need - not the whole jar!:p). Add a squeeze of lemon juice, and warm gently - do not boil!!! Take it off the heat and apply with a pastry brush - this is the trick to getting it as a "thin" layer. If there are any bubbles when you take it off the heat - i.e. you've allowed it to get a bit too warm - take it off the heat, allow to cool slightly and burst them (it won't let me say pr*ck!:rotfl:) with a cocktail stick to get rid of them before putting them near the fruit (otherwise the bubbles will mysteriously transfer across onto your fruit!).

I queried the use of quickgel, but he says it is "hell-ish" to use (because it sets so bloomin' quickly!:mad:) and it can also have a slightly "odd" taste...:whistle:

Piglet

Becles

I use melted jam and it works!

I asked in a gorgeous patissere in France as they make fab fruit tarts over there!