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.
476 K 3.7/5 (208 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: Lemon and lime custard tart, Express apple tart, Breton strawberry and verbena tart, Apple and pear tart, Tarte Bourdaloue, ... See them all 23
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Pear sorbet, Fruit salad, Melon with port sorbet, Pavlova, ... See them all 27
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017482 K4.2 2 hours 15 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010309 K 14.2 15 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011280 K4.1 40 min.
Eggs Benedict
Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce. April 8th 2023240 K4 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.