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.
469 K 3.7/5 (208 reviews)
7 min.
Easy
2 tarts
2 IngredientsLast modified on: February 15th 2016
For 2 tarts, you will need:
8 tablespoons 
2 tablespoons 
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 | 420 RDI=30 % | 0 | 1,680 RDI=60 % | 7,030 RDI: 60 % |
| Per 100 g | 0 | 280 RDI=20 % | 0 | 1,120 RDI=40 % | 4,690 RDI: 40 % |
| Per tart | 0 | 210 RDI=20 % | 0 | 840 RDI=30 % | 3,520 RDI: 30 % |
How much will it cost?
- For 2 tarts : $0.90
- Per tart : $0.45
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: Tarte Jurassienne, Apricot and almond cream tart, Plum tart "En passant par la Lorraine", Cherry and pistachio tarts, Strawberry tart, ... See them all 22
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Fruit coulis (fruit purée), Fruit salad, Peach and blackcurrant coupe, Salad of vine peaches and apricots with verbena, Passion fruit jellies, ... See them all 27
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