A new jar of Smuckers Apricot Preserves was gently heated in my Mauviel Windsor 1 qt saucepan, GENTLY, for almost two hours. Gently so as not to caramelize the sugars. Two TBS of water was added to the hot mixture and then strained thru a fine strainer. The strained liquid was placed back into a sauce pan to keep warm and then "painted" onto the surface of the apple filling. Note the glaze and its gloss and sparkle. Y'all probably think that I'm posting the same tart but in a different light each time. Nope. Note the vertical wall of the tart shell. It's not fluted like all the others previously posted here. I used an entremets ring from Matfer. 220 mm diameter and 35 mm high. Enjoy.