Apricot Glaze – MTM

DmentD
  • ½ C apricot jam or preserves
  • 1 TBS Grand Marnier or water (can also use other liqueurs) 
  1. Heat the apricot jam or preserves 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 (if using liqueur, add it at this point).
  3. Let cool until it is only slightly warm and then glaze the fruit or tart crust, using a pastry brush.

Yields enough to glaze the fruit on a 8 or 9 inch (20 to 23 cm) tart.

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 substiture red currant jelly for the apricot.