Glaze

Discussion in 'Pastries & Baking' started by sidediva, Jan 3, 2016.

  1. sidediva

    sidediva

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    Could anyone suggest a glaze for the top of a fruit tart for me. I have used diluted apple jelly in the past….anything better?

    Thanks!
     
  2. kokopuffs

    kokopuffs

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    Apricot jam.  Heat and strain thru a sieve.  Then reheat adding perhaps 2 tbs water (and perhaps some thickener, either cornstarch or gelatin), and brush onto your tart while it's still warm.
     
  3. brianshaw

    brianshaw

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    Cognac, not water. 😌
     
  4. kokopuffs

    kokopuffs

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    Naaaaaaahhh.  Calvados, by far, @BrianShaw!  /img/vbsmilies/smilies/laser.gif/img/vbsmilies/smilies/smiles.gif
     
  5. brianshaw

    brianshaw

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    You'll get no disagreement from me!!!