Apricot Glaze

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

You can dramatically improve the appearance of fruit tarts and give them a professional finished look by brushing them with a glaze made from fruit preserves and water. As a general rule, cool glaze should be brushed on hot fruit tarts as soon as they come out of the oven, and hot glaze should be used on tarts made with uncooked fruit. Tarts that are brushed with glaze while they are hot can be brushed a second time once they have cooled. Apricot glaze is the traditional choice for apples a