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.
399K 172 3.8
Last modified on: February 15th 2016
Keywords for this recipe:You will need:
- 1
4 tablespoons apricot glaze - 2
1 tablespoon Sugar syrup - Total weight: 75 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 6 min. | 1 min. | 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 270 Kcal or 1,130 Kj | 0 gr | 68 gr | 0 gr |
| 14 % | 0 % | 6 % | 0 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 360 Kcal or 1,507 Kj | 0 gr | 90 gr | 0 gr |
| 18 % | 0 % | 8 % | 0 % |
How much will it cost?
- For : 0.37 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Apricot glaze: You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Strawberry tart, Lemon and lime custard tart, Exotic fruit tart, French custard tart, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Strawberry-mint sorbet, Passion fruit jellies, Peach and blackcurrant coupe, Melon with port sorbet, ... All |
Other recipes you may also like
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.1.0M4.5 7 min. July 7th 2011
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.80K4.1 1 hour 33 min. March 20th 2013
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.173K3.8 15 min. October 3rd 2019
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.302K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.332K4.0 1 hour 11 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-02-05)
Note: We'll never share your e-mail address with anyone else.
Post your 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.