1 | Prepare the amount that you need. For a normal tart, use two rounded tablespoonsful of jam, and put in a cup. | ![How to glaze a tart : etape 25 How to glaze a tart : etape 25](/images/recettes/trucs_astuces/131-3.webp) |
2 | Add a tablespoon of sugar syrup or water, and melt in microwave oven (not too high) or in a bain-marie. | ![How to glaze a tart : etape 25 How to glaze a tart : etape 25](/images/recettes/trucs_astuces/131-2.webp) |
3 | Apply a thin layer of hot apricot glaze with a brush, all over the top of the tart (here a pear and almond cream tart).
The layer must be thin, because the glaze should not be noticeable in the mouth: the taste comes from your tart, not from the glaze. | ![How to glaze a tart : etape 25 How to glaze a tart : etape 25](/images/recettes/trucs_astuces/131-4.webp) |
4 | If the glaze cools while you are working and starts to solidify, heat again and resume. Your beautiful tart is ready... | ![How to glaze a tart : etape 25 How to glaze a tart : etape 25](/images/recettes/trucs_astuces/131-7.webp) |
5 | ...to be serve to your guests. | ![How to glaze a tart : etape 25 How to glaze a tart : etape 25](/images/recettes/trucs_astuces/131-6.webp) |
6 | To compare with usual tart. | ![How to glaze a tart : etape 25 How to glaze a tart : etape 25](/images/recettes/trucs_astuces/131-5.webp) |
If you find in some bad bakery tarts with a thick (enormous!) layer of glaze (some 3 or 4 mm), you are probably in the shop of a rogue who is trying to cheat on the weight of his tart: leave the place quickly.