[Sca-cooks] Glaze on tarts, was lessons in carmel

[Druighad at aol.com]

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In a message dated 7/7/02 4:28:10 PM Central Daylight Time,
mooncat at in-tch.com writes:


> Re: custards and fruits and caramel...I was just trying to think of
> something that you could possibly top your little custards with, and
> what came to mind (visually) were these nifty little tarts a restaurant
> in town used to do, that had various fresh fruits on top...a sliced
> strawberry, or a fan of kiwifruit slices, or some blueberries.  They
> usually had a thin glaze of some sort over the fruit.  Hence the
> suggestion....
>

Actually that would have been apricot glaze. Gives a nice translucent finish
to tarts while preserving color and freshness. Keeps the pastry cream from
drying out as well.

Finnebhir Moon Dancer
Rhiallu Ulfhednar
Vanished Woods Shire
Middle Kingdom