Strawberry Tart Glaze - recipe wanted please?

Anne_Marie_2

Have great notion to make individual strawberry tarts. Would have been done Saturday, but couldn't find recipe for the glaze. Anyway, pastry is made and in the fridge, got strawberries and cream. Just need the glaze - and it has to be vegetarian. Worst comes to worst, will do without, just thought would be nice to take a couple round when visiting Dad on Father's Day, and would like them to look nice.
I know, should have posted earlier, but the sun was out, and so was I - we have had so much rain, was not missing out on being outside today!

tom_and_barbara_good

I don't use an exact recipe but if you have some arrowroot it works just like cornflour but it's about 98% clear and if you are going to give it a red tint that doesn't matter. Have a little water boiling in a saucepan, mix a couple of tablespoons of arrowroot with water in a cup (just like you do with cornflour) then add it to your boiling water a little at a time until it's as thick as you like - start this process off the heat.
You can sweeten this if you like

foreverskint

you could warm some stawberry jam, sieve it and use the cooled jam brushed over as a glaze

beachbeth

tom_and_barbara_good wrote:

I don't use an exact recipe but if you have some arrowroot it works just like cornflour but it's about 98% clear and if you are going to give it a red tint that doesn't matter.

Can I ask where you buy arrowroot from and what does the packaging look like? I was trying to find some a few weeks ago when I had a recipe that listed it as an ingredient.

apprentice_tycoon

Supercook make it, it's in the same round tubs as bicarb and baking powder

ChocClare

You can get arrowroot from Tesco's! Supercook do a pot in the same way that they do baking powder, cream of tartar and bicarbonate of soda. It's on the baking aisle. Really useful and much nicer than cornflour as a thickener for fruit. In the autumn if you go blackberry picking, then you'll know that heating up blackberries in any shape or form causes huge amounts of liquid to appear... if you put blackberries, sliced apples, and sugar in a saucepan, no liquid or just a few drops, bring to the boil (now drowning in juice); mix a spoonful of arrowroot with a little cold water and add to the saucepan; stir furiously. It starts off cloudy but then goes clear and hey presto, thickened and tasty "pie filling" type fruit which I plonk on top of a bit of sponge and then stick custard over top for instant comfort pudding! Yum...

Anyway, I digress...

If you want a traditional glaze for strawberry tarts, then you get a jar of redcurrant jelly, add a squirt of lemon juice, heat in a saucepan till bubbly, sieve if necessary and brush over the fruit.

ChocClare

Oops, just beat me to it Apprentice Tycoon. Serves me right for yakking on about blackberries.

beachbeth

Thanks for the info on arrowroot!

callansdad

Does anyone know where i can get the gelatinous style strawberry jelly that bakers use for strawberry tarts?

I've looked for this everywhere but no bakers are willing to divulge where they buy it from!

Thanks in advance

frizz_head

Quickgel available in Supermarkets?

You will probably get the answer you are looking for if you post this on Old Style - they know heaps about all things food related.

callansdad

quickgel is like a cheap alternative but thanks anyway