Saturday, March 12, 2011

Apricot or Red Jelly Glaze Recipe For French Tarts

stohrer patisserie, paris
Flickr/Simmer Till Done
Stohrer Patisserie, Paris, France
First, I want to congratulate all the Girl Scouts past and present.  Today marks the 99th anniversary of the founding of Girl Scouts.   That's pretty impressive.  I blogged about it earlier this week and even included a couple of original recipes for Girl Scout Cookies, so click on the link to see more.

Now, let's talk about French tarts.  You know how they glisten so beautifully, and it makes them look picture-perfect?  One of the ways to make your French tarts glisten is to use an apricot glaze or a red jelly glaze just like so many French housewives and pastry shops do.

It's super easy, and it will add elegance to your desserts.  Just follow the directions in the recipe below.

This post will be submitted to Works For Me Wednesday.

Apricot or Red Jelly Glaze Recipe
(for French tarts)
3/4 cup strained apricot jam or red jam such as strawberry or raspberry
1-2 tablespoons alcohol such as brandy, rum, or Chambord

Over very low heat, melt 3/4 cup of strained jam with alcohol.  Stir for 2-3 minutes.

The glaze can then be painted on top of fruit tarts or fruit tartlets.

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