Apricot glaze for tarts, I nailed it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Discussion in 'Pastries & Baking' started by kokopuffs, Jan 21, 2016.

  1. kokopuffs

    kokopuffs

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    A new jar of Smuckers Apricot Preserves was gently heated in my Mauviel Windsor 1 qt saucepan, GENTLY, for almost two hours.  Gently so as not to caramelize the sugars.  Two TBS of water was added to the hot mixture and then strained thru a fine strainer.  The strained liquid was placed back into a sauce pan to keep warm and then "painted" onto the surface of the apple filling.  Note the glaze and its gloss and sparkle.

    Y'all probably think that I'm posting the same tart but in a different light each time.   Nope.  Note the vertical wall of the tart shell.  It's not fluted like all the others previously posted here.  I used an entremets ring from Matfer.  220 mm diameter and 35 mm high.  Enjoy.



     
    Last edited: Jan 21, 2016
    nicko likes this.
  2. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Looks fantastic!!! Thanks for sharing the details
     
  3. millionsknives

    millionsknives

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    C'est magnifique!
     
  4. kokopuffs

    kokopuffs

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    8)  Please tell me a bit about that particular knife as your avatar!  8)
     
  5. millionsknives

    millionsknives

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    It's a stainless damascus paring knife by Delbert Ealy.  You can see his stuff here:  http://ealyknives.com/

    I saved a ton of money getting it as a knife blank through my wood supplier.  The handle is stabilized koa I shaped myself.  1/8" brass pin.
     
  6. brianshaw

    brianshaw

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    Congratulations.  Very nice looking. Very yummy looking.

    Question, though: why heat for 2 hours?  I generally heat enough to liquefy and strain. Is there a reason for the extensive heating? Also... water instead of Calvados????????  (that's a joke, not a dig!)
     
  7. kokopuffs

    kokopuffs

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    In the past I've caramelized the preserves so this time I placed the Windsor pan over the oven vent that sets below one of the burners in order to slowly heat the mixture.  Hey, this is chemistry and applied science.  We try all kinds of things to see what works!!!!!!
     
    Last edited: Jan 21, 2016
  8. millionsknives

    millionsknives

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    How about a double boiler?
     
  9. brianshaw

    brianshaw

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    Got it. Uber-low heating rather than re-cooking.  Makes sense.
     
  10. phatch

    phatch Moderator Staff Member

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    If you have an induction burner, you can set it for temperature such as 190ish and not caramelize the sugars. 
     
    Last edited: Jan 21, 2016
  11. kokopuffs

    kokopuffs

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    + + + 1 ^ ^ ^    /img/vbsmilies/smilies/laser.gif/img/vbsmilies/smilies/crazy.gif