Glazing Fruit Tarts

Glazing Fruit Tarts

I always wondered why French fruit tarts looked so wonderful and appealing.  So, I asked a French baker how he made his fruit tart glisten and alway look so delicious.  He offered to share his secret with me.

He uses thinned apricot or peach jelly.  He heats the jelly in a double boiler with water until it is a thin, drippy consistency (about ½ tsp of water to ½ cup of jam). Then, using a pastry brush, he gently coats the fruit in a light layer of the glaze.  He emphasized light layer, too much and it will look clumpy.

I have used this process and it works perfectly. This took my fresh fruit  to the next level of gorgeous. this trick also helps keep your fruit fresh a little longer. Win win.


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