Apricot or Currant Jelly Glaze

Glaçage à L’Abricot, Glaçage à la Gellée de Groseille

Preparation info

  • Makes about

    1 Cup

    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

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 and complex when the classic glazes are used.

Most glaze recipes call for the jam or jelly to be melted over heat with a tablespoon or two of water. Since jams and jellies vary in consistency from one manufacturer to another, the amount of water you will need will vary.

Both apricot and currant glazes can be thinned further with water or liqueur to make colorful and flavorful sauces. For example, an apricot glaze thinned with a little water and rum or Cognac makes a delicious sauce for Rum-Flavored Banana Fritters, poached fruit, or pound cake.