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1 Cup
Easy
Published 2011
TARTS HAVE TRADITIONALLY been glazed with either strained apricot jam or red currant jelly. The apricot is used for light-colored fruits, and the currant jelly for darker ones. However, in the past 25 years or so, in striving for “purity,” many chefs have been glazing tarts with jelly made from the fruit that is in the tart itself. Classically, an apple tart would be glazed with apricot jam; today, chefs might glaze it with apple jelly. I have always found a tart’s flavor more interesting a