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Glaze

post #1 of 5
Thread Starter 

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!

post #2 of 5

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.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 5
Cognac, not water. 😌
post #4 of 5

Naaaaaaahhh.  Calvados, by far, @BrianShaw :laser::smiles:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 5
You'll get no disagreement from me!!!
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