Clear Apricot Glaze for Fruit Tarts
A raw tart looks unfinished. A quick brush of warm glaze seals the fruit, keeping the berries vibrant and the cut peaches from turning brown while it sits on the counter.
Consistency is everything
You are looking for the viscosity of warm honey; if it is too thick, it will clump and pull your fruit out of place. If it is too thin, it will run off the edges and pool on the serving platter.
- small saucepan
- pastry brush
- fine-mesh sieve
What goes in.
- 1/2 cupapricot preserves
- 1 tspwater
Smoothness through resistance
Do not skip pushing the preserves through the sieve. You want the essence of the fruit without the fibrous pulp that ruins the clear, professional look.
The method.
Heat the preserves
Place the apricot preserves and water in a small saucepan over medium-low heat. Stir until the mixture is loose and barely simmering.
Strain
Pour the hot mixture through a fine-mesh sieve into a small bowl, using the back of a spoon to press the liquid through. Discard any remaining fruit chunks caught in the sieve.
Apply
Wait one minute for the glaze to cool slightly so it is not boiling. Dip your pastry brush and apply it in one direction across the fruit, using long, steady strokes to avoid disturbing the arrangement.
When it doesn't go to plan.
Work quickly, as the glaze sets as it cools.
If the glaze thickens in the bowl while you are working, return it to the heat for thirty seconds.
Use a soft-bristled brush to avoid dragging or scraping the soft fruit surfaces.
The ones that keep coming up.
Does this make the tart taste like apricots?
Apricot glaze is neutral enough that it generally takes on the character of the fruit beneath it, though you will catch a faint hint of sweetness.
Can I use jelly instead of preserves?
Yes, red currant jelly is a common alternative for darker berries, but it does not require straining.
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