Glaze to finish the tarts

Preparation info
  • Yield: Approximately

    6 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Name of ingredient
4 Apricot or clear glaze


Assembling and baking the tart

Pipe a ½ inch thick layer (generous 1 oz per tart) of Bourdaloue filling into the chilled tart molds lined with tart dough. Bake in a preheated 350°F oven until the filling is set and lightly golden. Do not overbake or t