Glazing Fruit Tarts
Raw fruit on a tart will dull and shrivel within an hour of assembly. A proper glaze acts as a barrier, keeping the fruit bright and preventing the pastry from becoming soggy from moisture loss.
Use the right tool for the job.
A natural-bristle pastry brush will leave drag marks; use a silicone brush for a smooth, even application. Ensure your jam is completely smooth before heating.
- small saucepan
- fine-mesh sieve
- silicone pastry brush
What goes in.
- 1/2 cupapricot preserves
- 1 tbspwater
The coating test
The glaze is ready when it coats the back of a spoon and leaves a clear, thin trail when you run your finger through it. It should flow easily but remain viscous enough to cling to the fruit.
The method.
Strain the preserves
Press the apricot preserves through a fine-mesh sieve into your saucepan to remove any fruit chunks. You want a clear, uniform liquid.
Heat with water
Add the water to the strained jam. Heat over medium-low, stirring constantly until the mixture bubbles and thins out.
Cool briefly
Remove from heat and let it sit for two minutes. Applying boiling glaze will cook the fruit; you want it warm and fluid, not steaming.
Apply to the tart
Dip the brush into the glaze and gently dab it over the fruit. Do not scrub; use a single, light sweeping motion to ensure you don't displace any berries or fruit slices.
Other turns to take.
Red Currant Glaze
Substitute red currant jelly for apricot; it provides a neutral, ruby-tinted shine that works well with berries.
Clear Neutral Glaze
Use a store-bought clear mirror glaze or professional-grade nappage for a glass-like finish that doesn't alter the color of light-colored fruits.
When it doesn't go to plan.
Glaze your tart as close to serving as possible to maintain the highest structural integrity.
If your glaze thickens in the pan while you are working, add a teaspoon of hot water and stir to return it to the correct consistency.
Always brush from the center of the tart outward to ensure the glaze doesn't pool at the crust edges.
The ones that keep coming up.
Will an apricot glaze make my tart taste like apricots?
Used in this thin concentration, the flavor is negligible, serving primarily as a sweetener and a sealer.
Can I use honey instead of jam?
Honey is too sticky and thick; it won't set properly and will result in a tacky, overly sweet finish.
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