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Heat the apricot jam or
preserves and water (if using) in a small saucepan over medium heat until liquid
(melted). Remove from heat and strain the jam through a fine strainer to remove
any fruit lumps. (If using, add the liqueur at this point.) Let cool until it
is only slightly warm and then glaze the fruit or tart crust, using a pastry
brush. Note: only lightly coat the fruit or tart shell with the glaze so that
it does not look jelly-like when dry.
Variation: If glazing
strawberries, raspberries or any other red fruit you can make a red currant
glaze. Gently whisk 1/2 cup (125 grams) of red currant jelly over
medium heat until melted. Let cool slightly and then lightly glaze the
fruit using a pastry brush.
This recipe makes enough to
glaze the fruit on a 8 or 9 inch (20 to 23 cm) tart.
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