How to glaze a tart


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.
264,2813.9/5 for 83 ratings
Grade this recipe:

Last modified on: February 15th 2016

You will need:

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
6 min.1 min.7 min.

Step by step recipe


Stage 1 - 1 min.
How to glaze a tart  : Photo of step #1
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.
How to glaze a tart  : Photo of step #2
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.
How to glaze a tart  : Photo of step #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.

Stage 4
How to glaze a tart  : Photo of step #4
If the glaze cools while you are working and starts to solidify, heat again and resume. Your beautiful tart is ready...

Stage 5
How to glaze a tart  : Photo of step #5
...to be serve to your guests.

Stage 6
How to glaze a tart  : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
270 Kcal or 1,130 Kj0 gr68 gr0 gr
14 %0 %6 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
360 Kcal or 1,507 Kj0 gr90 gr0 gr
18 %0 %8 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Apricot glazeApricot glaze: You can get more informations, or check-out other recipes which use it, for example: French custard tart, Pear, grapefruit and pistachio tart, Peach and green tea tart, Apricot and almond cream tart, Apple semelles (flat apple tarts), ... All
Sugar syrupSugar syrup: You can get more informations, or check-out other recipes which use it, for example: 4 pears salad with vanilla, Baked Alaska, Peach and verbena feuilleté, Pear charlotte, Raspberry sorbet, ... All

Other recipes you may also like

French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
105,8924/5 for 1 ratings 7 min.
Gratin slices with spinach
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach.
21,2694.1/5 for 19 ratings 1 hour 33 min.
Sausagemeat
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.
11,0043.8/5 for 17 ratings 15 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
74,5585/5 for 1 ratings 1 hour 13 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
73,2664.0/5 for 20 ratings 1 hour 11 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-07-19)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe (as 8 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page