Fruit Preserve Glaze

Fruit tarts often look a little dull after baking. A glaze is commonly used to refresh the appearance and help preserve the fruit. The best method for glazing a tart is a two-step process of brushing on strained fruit preserves followed by a confectioners’ sugar and water glaze. Generally apricot preserve is used—it’s preferred for its neutral flavor. I’ve tried other fruits, and I agree that apricot does seem to work the best.