This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning.
It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.
It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.
484 K 3.7/5 (209 reviews)
7 min.
Easy
0.40 €
1 tart
2 IngredientsLast modified on: February 15th 2016
For 1 tart, you will need:
- 1
4 tablespoons apricot glaze - 2
1 tablespoon sugar syrup - Total weight: 75 grams
Times for this recipe
Preparation: 6 min.
Cooking: 1 min.
All in all: 7 min.
Step by step recipe
Stage 1 - ⌛ 1 min.
Prepare the amount that you need. For a normal tart, use two rounded tablespoonsful of jam, and put in a cup.
Stage 2 - ⌛ 1 min.
Add a tablespoon of sugar syrup or water, and melt in microwave oven (not too high) or in a bain-marie.
Stage 3 - ⌛ 5 min.
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.
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.
Stage 4
If the glaze cools while you are working and starts to solidify, heat again and resume. Your beautiful tart is ready...
Stage 5
...to be serve to your guests.
Stage 6
To compare with usual tart.
Remarks
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 0 | 210 RDI=20 % | 0 | 840 RDI=40 % | 3,520 RDI: 40 % |
| Per 100 g | 0 | 280 RDI=30 % | 0 | 1,120 RDI=60 % | 4,690 RDI: 60 % |
How much will it cost?
- For 1 tart : 0.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apricot glaze
Like these other recipes: Strawberry tart, Fraisier (French strawberry cake), Apricot and almond cream tart, Rhubarb-hazelnut tart, Exotic fruit tart, ... See them all 23
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Fruit coulis (fruit purée), Fruit salad, Brioche slices with almond cream, Pavlova, ... See them all 27
Other recipes you may also like
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried. June 1st 2014106 K4.2 30 min.
Comtoise endive salad
This endive salad has a Comtoise twist as a change from the usual pairing of endives with walnuts. The endives are finely sliced, mixed with fried smoked bacon, diced Comté cheese and a little chopped parsley, then dessed with a good vinaigrette. March 6th 201967 K 40 min.
Ardéchois
Ardéchois is a deliciously moist regional cake with chestnut cream. April 6th 202515 K 1 hour
Meringues
A very simple recipe but which always impresses. June 10th 2019413 K4.5 4 hours 20 min.