Re:TART GLAZE-( was Tomato and Chayote Salsa)

June 30, 2006

I think Luanne meant cornSTARCH not meal- it works as a thickening

agent-once it is heated and cooked a little bit it turns from cloudy to

clear and gives you that glossy look.

I have not made the glaze myself- but I used to see packets for it in the

supermarket near the strawberries in the produce section all time. I don't

know what is in it- but if you want something simple and nearly foolproof- I

am thinking you might check there. Or maybe wher the canned pie filling is

located....?

Sharon in SA

-

" Luanne Moore A " <lahlbrand

Friday, June 30, 2006 3:16 PM

Re: Tomato and Chayote Salsa

>A glaze for a tart is made from the juice from the fruit(s) that are used

>in the tart plus some a couple of tablespoons of cornmeal added and perhaps

>1/4 teaspoon vanilla. This is mixed up in a small saucepan until boiling.

>Then it will get thick all of a sudden and you pour it over the fruits that

>are already place in the tart shell.

> That's it. If it isn't perfect check our strawberry tart in a cookbook

> and that is what they put on the top of them so that they are shiny...or

> write me an email and I will look it up in my french cook book. Speaking

> of that. If you like french food/cooking/whatever they you should get a

> cookbook by Henri-Paul Pellaprat called Modern French Culinary Art. The

> important thing is the author. It is NOT a new book and you can generally

> get one for less than the quoted price...try Amazon or eBay or exlibris

> all dot coms.

> Luanne

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