Apricot Glaze


Apricot Glaze

Glaze is a thin, liquid, sweet coating that adds both shine and colour to pastries and fruits. The main key to glazing is to seal the perishable product from air to prevent oxidation. When brushed on fresh fruit, apricot glaze serves as a coating to prevent the fruit from drying out.


  1. Apricot jam – ½ cup
  2. Water – 1 tbsp (optional)


  1. Heat the apricot jam or preserve and water (if using) in a small saucepan over medium heat until liquid (melted).
  2. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.  Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.


  • COATING : Only lightly coat the fruit or tart shell with the glaze so that it does not look jelly-like when dry.
  • WATER : It is optional to use the water with the jam.
  • MEASURING TOOLS USED :  240 ml cup, 15 ml tablespoon and 5 ml teaspoon.

A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. The two most popular ingredients for making a glaze for fruit tarts or fruit decorations are either an apricot jam (preserve) or else a red currant jelly for red fruits (such as strawberries and raspberries).  A pastry brush is normally used to lightly coat the fruit with the glaze. This recipe is adapted from here.

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