After watching the blueberry tart video at Post #11051, I had to try a pastry-cream fruit tart. Barbara_in_VA kindly found a cake glaze recipe online (LINK) and I tested the first version (the one with no corn starch) because the one in the video looked clear.
While it worked fine for sweetening and gloss, it doesn't bind the fruit together like the chef mentions in the video. Bigger problem: I used it with fresh peach slices (love my new Benriner micro-slicer (IMAGE)), blueberries and fresh raspberries. The juice from the peaches combined with the glaze, thinned out and puddled up, almost overflowing the pie crust. We were taking the dessert to a dinner and I sat in the car with the pie cradled on my lap, blotting up puddles with a roll of paper-towels for the entire journey.
I made the glaze the night before (to ensure it was cool and wouldn't cook the fresh fruit berries) and noticed the next evening that while it was slightly thicker, it wasn't anywhere near as thick as the version in the video clip. The chef there had to scrap his glaze out of the pan and mine just poured out, albeit slower.
I'll try the corn-starch version next.
http://www.mail-archive.com/cake-recipe@yahoogroups.com/msg00561.html
http://www.amazon.com/Kyocera-carbon-BN1-Benriner-Japanese/dp/B0000VZ57C
While it worked fine for sweetening and gloss, it doesn't bind the fruit together like the chef mentions in the video. Bigger problem: I used it with fresh peach slices (love my new Benriner micro-slicer (IMAGE)), blueberries and fresh raspberries. The juice from the peaches combined with the glaze, thinned out and puddled up, almost overflowing the pie crust. We were taking the dessert to a dinner and I sat in the car with the pie cradled on my lap, blotting up puddles with a roll of paper-towels for the entire journey.
I made the glaze the night before (to ensure it was cool and wouldn't cook the fresh fruit berries) and noticed the next evening that while it was slightly thicker, it wasn't anywhere near as thick as the version in the video clip. The chef there had to scrap his glaze out of the pan and mine just poured out, albeit slower.
I'll try the corn-starch version next.
http://www.mail-archive.com/cake-recipe@yahoogroups.com/msg00561.html
http://www.amazon.com/Kyocera-carbon-BN1-Benriner-Japanese/dp/B0000VZ57C