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 a