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.
370K 159 3.8
Last modified on: February 15th 2016
Keywords for this recipe:GlazeTartShiningApricotPastryYou 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?
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: Plum tart "En passant par la Lorraine", Apple semelles (flat apple tarts), Apricot and almond cream tart, Strawberry tart, Apple and pear tart, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Peach and verbena feuilleté, Framboisier, Chocolate cream with a crunch, irish coffee mousse, Toasted flaked almonds, ... All |
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