½ C apricot jam or preserves
1 TBS Grand Marnier or water (can also use other liqueurs)
Temperature:
Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted). Remove from heat and strain the jam through a fine strainer to remove any fruit lumps (if using liqueur, add it at this point). Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush. Note: only lightly coat the fruit or tart shell with the glaze so that it does not look jelly-like when dry.
Variation: If glazing strawberries, raspberries or any other red fruit you can make a red currant glaze. Gently whisk ½ C of red currant jelly over medium heat until melted. Let cool slightly and then lightly glaze the fruit using a pastry brush.
This recipe makes enough to glaze the fruit on a 8 or 9 inch (20 to 23 cm) tart.