Apricot glaze

Apricot glaze

By
From
How to Cook Pastry
Makes
24 cm tart
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
250g apricot jam, (not whole fruit)
2-3 tablespoons water, (optional)
1 lemon

Method

  1. Put the jam into a small saucepan. Using a swivel peeler, pare a strip or two of lemon zest, add to the pan and heat gently, without stirring, until the jam has melted, without letting it boil. If the jam is very thick add 2–3 tbsp warm water to loosen it, then pass through a fine sieve into a bowl, discarding the zest.
  2. Adjust the consistency with a little more warm water until the glaze coats a pastry brush evenly and is the consistency of runny honey. It should come off the brush in a single stream for 2–3cm, then start to drip off. Some jam will not need any water added, some will need more, but take care as too much water will thin the jam too much and it will not adhere properly.
  3. When applying glaze, dab it on the fruit. As you use the glaze, keep checking the consistency and adding water as necessary, as it will thicken as it cools.

Variation

  • To make redcurrant glaze, replace the apricot jam with redcurrant jelly. Generally, on warming, redcurrant jelly melts to a much looser consistency, so you won’t need to add as
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