Baking & Pastry > Decorating & Finishing > Pastry Finishing Techniques > Glazing Pastries
Apricot Glaze
A classic apricot glaze adds shine and a touch of sweetness to fruit tarts, danishes, and other pastries. It's simple to make and provides a beautiful professional finish.
Ingredients
- 1/2 cup Apricot Jam
- 2 tablespoons Water
- 1 teaspoon Lemon Juice (Optional)
Combine Ingredients
In a small saucepan, combine the apricot jam, water, and lemon juice (if using). The lemon juice helps to balance the sweetness and adds a touch of brightness.
Simmer and Strain
Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring constantly, until the jam has melted completely and the mixture is smooth. This usually takes about 5-7 minutes. Remove from heat and strain the glaze through a fine-mesh sieve into a clean bowl. This removes any lumps or fruit pieces, resulting in a perfectly smooth glaze.
Apply the Glaze
While the glaze is still warm, use a pastry brush to apply a thin, even layer to your baked goods. For the best shine, apply a second coat once the first coat is slightly tacky. If the glaze starts to thicken too much, you can gently reheat it over low heat.
Cool and Enjoy
Allow the glaze to set completely before serving. The glaze will create a beautiful glossy finish that enhances the appearance and flavor of your pastries.
FAQ
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Can I use a different type of jam?
Yes, you can use other light-colored jams like apple, peach, or quince. Just keep in mind that the flavor of the jam will affect the final taste of the glaze. -
How do I store leftover apricot glaze?
Store leftover glaze in an airtight container in the refrigerator for up to a week. Reheat gently before using. -
My glaze is too thick. What can I do?
Add a little more water, one teaspoon at a time, until you reach the desired consistency. Reheat gently if needed.