Glaze is defined as a thin liquid sweet coating that adds shine and color to pastries. Also used as a protective coating to prevent the fruit on the top of tarts from drying out and looking unattractive. Apricot jam and red currant jelly are the two most popular ingredients used to glaze fruit tarts. Heat the jam or jelly until liquid, strain if there are lumps, and then lightly coat the fruit with the glaze with a pastry brush. Pie and tart recipes that call for a pre-baked pastry crust and have moist fillings also benefit from glazing to prevent the crust from becoming soggy. Apricot jam, raspberry preserves, red currant jelly, lightly beaten egg whites, or even melted chocolate make good glazes. Just make sure the glaze used complements the flavors in the filling. To glaze: pre-bake the pastry crust, let cool, and then lightly coat with desired glaze. When the glaze is completely dry, add the filling and continue with your recipe.

Recipes -

Chocolate Glaze

Apricot Glaze

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