Strawberry Glaze For Pies And Tarts Recipes

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

Steps:

• Bring 3 cups water and sugar to a boil, stir until dissolved.
• Combine remaining cold water and cornstarch until smooth, add to boiling syrup and cook and stir until thickened and clear. Stir in gelatin powder until dissolved.
• Cool slightly until room temp but still pourable and use for fresh strawberry pie, tarts, eclairs, cream puffs, etc. Makes enough for at least 2 pies. Leftover glaze can be stored in the refrigerator for a few days, just warm in the microwave until pourable to make another pie or more tarts.
• NOTES : You can also use other flavors of gelatin for other fresh fruit pies; such as peach, raspberry, etc.

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

Steps:

• Place strawberries in pie crusts. Slowly pour 2 Tbsp. of the glaze evenly over strawberries in each shell.
• Refrigerate at least 1 hour before serving.
• Top with whipped topping just before serving. Store leftover tarts in refrigerator.

Steps:

• Make tart shell:
• Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
• Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
• Preheat oven to 375°F with rack in middle.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
• Make filling while tart shell cools:
• Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
• Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
• Assemble tart:
• Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

Steps:

• Heat oven to 350°F.
• Mix flour and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead with hands to form ball. Press onto bottom and up side of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
• Meanwhile, bring 1/2 cup granulated sugar, cornstarch, dry gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
• Beat cream cheese, remaining granulated sugar and zest in large bowl with mixer until blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Run knife around tart to loosen from rim of pan; remove rim.

Steps:

• Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
• Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
• Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
• To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
• Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.