You like the look and taste of those pretty glazed pies and tarts and want to do the same at home? I have you covered. It involves the microwave, store bought jam, agar agar (or gelatin) and fresh fruit.

There are any ways to finish a pie or tart. My two favorite ways are wither with lots of fruit or with chocolate.

Below is a list of tips and useful information to have on hand when buying fruit, gelatin and jam.

The Right Fruit and Jam for a Fresh Fruit Topping

For this recipe, I’ll be using peaches and the these tips apply for any other stone fruit: cherries, nectarine and plums and apricots.

Pick out peaches that are fragrant and firm with a little give; peaches that are too soft will fall apart and become part of the jam. For this recipe, it is ideal to use fruit in season for the best flavor!

What does a pound of fruit look like?

A good skill to have it to be able to determine how much a pound of something is, especially if you’re out shopping and keeping a budget, at a farmers market or reading a recipe that uses pound weights, like for pickles, jams or this one!

• One pound of peaches is about 4 tennis ball sized peaches, you should be able to hold 2 in each palm.

• One pound of small Italian plums or apricots is about 10-15 fruits

• Pluots, black, dappled, dinosaur egg and yellow plums take about 3-4 medium sized fruit to make a pound.

• One pound of cherries is about 3 loosely filled cupped hands of cherries.

The jam pairing: apricot, peach or apple jelly

Berries, should be whole and fresh. Frozen will not work for the proportions of this recipe.

Most berries are sold by the pint in super markets and farmer’s markets

The jam pairing: strawberry, blueberry, mixed berry and sour cherry ( if you can find it).

Agar Agar or Gelatin

What is the difference between agar agar and gelatin?

Agar Agar is plant based, made from algae and gelatin is derived from animal protein.

Agar Agar needs to be heated to activate its thickening jello like powers.

Gelatin can be left to “bloom” in warm water before adding it back to the mixture it will thicken. Boiling gelatin can alter its ability to solidify whereas boiling is necessary for agar agar.

Flavor:

The flavor of both is mild to nonexistent. The main function (in the home kitchen) of agar agar and gelatin is to coagulate or thicken liquids and batters.

Texture:

Agar Agar is sturdier and firmer and will not melt at room temperature the way gelatin based recipes will. Agar Agar can even set at room temp or in a cold room. Gelatin cannot. If you’re impatient, this is a plus.

Glazed Fresh Fruit

Ingredients:

1 1/4 fresh peaches, cut unto eighths.

(halved, pitted, and quartered)

1/4 cup apricot jam

1 tbsp fresh lemon juice

1 tbsp agar agar

Method:

Clean and cut peaches.

Place into a bowl with jam.

Microwave for 3 minutes.

In a separate bowl combine boiling water from a tea kettle and the jammy juice from the peaches with the agar agar.

Mix well to combine and microwave at 30 sec intervals until mixture has thickened. Add it back to the fruit. Mix gently to combine and pour over pie or tart.