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

post #1 of 11
Thread Starter 

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.

 

 

 


Edited by kokopuffs - 1/21/16 at 10:09am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #2 of 11

Looks fantastic!!! Thanks for sharing the details

Thanks,

Nicko 
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Thanks,

Nicko 
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post #3 of 11

C'est magnifique!

post #4 of 11
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post
 

C'est magnifique!


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

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #5 of 11

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.

post #6 of 11

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!)

post #7 of 11
Thread Starter 
Quote:
Originally Posted by BrianShaw View Post
 

Congratulations.  Very nice looking. Very yummy looking.

 

Question, though: why heat for 2 hours? ............

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!!!!!!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #8 of 11

How about a double boiler?

post #9 of 11

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

post #10 of 11

If you have an induction burner, you can set it for temperature such as 190ish and not caramelize the sugars. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #11 of 11
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post
 

How about a double boiler?

 

+ + + 1 ^ ^ ^    :laser::crazy:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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