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Discussion in 'Pastries & Baking' started by kokopuffs, Oct 20, 2015.
I have finally achieved the perfect apricot glaze.
Looks very tasty! It' s an apple time, right?)
Looks yammi!)))))) It's an apple time, isn't it?
It certainly is, down here in GA. Wally's fruit section was at least half full of apples!
Koko it is not enough to tell us you achieved it how did you do it? What is your ratio? What jam did you use?
For the crust I used Ruhlman's ratio of 3:2:
All information applies to a 9 inch tart shell.
For the dough I followed Ruhlman's ratio of 3:2:1. Here:
6 oz flour: a 50-50 mix of White Lily AP mixed with Swan's Down Cake Flour. Both are soft wheat flours and it makes a difference.
4 oz of unsalted butter
2 oz water
pinch of salt
My method of baking the shell might seem a little unorthodox. It's baked completely empty (EDIT) all of the way to doneness.
My dough is allowed to set for up to several days in the fridge or weeks in the freezer. The tart mold is lined with the dough and topped with parchment paper and pie weights. It's placed into the lowest rack of an oven preheated to 375-425F for fifteen minutes. Then the weights are removed and and the shell baked another fifteen minutes (EDIT) to allow the moisture to evaporate. Then the shell is removed from the oven and brushed with some lightly beaten egg white to which a bit of sugar has been added. The shell is then placed on the [almost] top rack of the oven and baked for another fifteen minutes. The shell is therefore baked for a total of 45 minutes and allowed to cool before adding the filling.
Baking the shell/crust/dough empty allows me to achieve a truly flaky and non-soggy bottom.
For the filling, I follow the recipe and baking method on pp 170-1 of Peterson's book entitled BAKING.
For the glaze I used a mixture of Smucker's and Bonne Maman that's been heated, strained and reduced a bit.
@Nicko, do I need to elaborate more? 8^) /img/vbsmilies/smilies/chef.gif
@kokopuffs ha ha I was only asking about the glaze. You did not add any water just the preserves? And thanks for such a thorough explanation as a thank you I have featured your post on the homepage! /img/vbsmilies/smilies/lol.gif
You want he secret of the glaze; I want a slice of the tart to taste!
Okay it takes a bit of experimentation with the glaze. Too thick as what's shown in the photos above, it fails to spread evenly. Too thin, it disappears into the fruit. I think that once the mixture has been clarified or strained and still heated, then just brush onto the fruit and note what you get and adjust to the proper thickness or thinness! And the glaze should be applied, as I once observed a professional baker, while the mixture boils. To achieve a nice glaze you can even dip individual pieces of fruit into the glaze, briefly, then place the glazed fruit onto the tart's surface (think bouquets).
One hotel I worked a loooong time ago had an apple jalousie that sold well for bqts. Basically it was puff pastry with two puff borders, pastry cream in the middle, and sliced apples on top, then baked.
The Chef would whisk a dry, sour white wine with some cornstarch, brush this on, and flash it in the oven. Shiny and worked well with apples.
Gets them gears spinning in your head, doesn't it?............
@foodpump: And did the cornstarch cloud the liquid??? Once whisked, were the wine and cornstarch mixture heated in a sauce pan and then brushed onto the surface prior to flashing in the oven???
Hmmmmmm, I wonder about using some gelatin as mentioned in the KA Baker's Companion.