Apricot Jam

Beyond its fruity taste, melted and boiling apricot jam is the thermal glazing agent of haute pastry. Rich in natural pectins, it is heated with a little water to become liquid again. Applied with a brush to a fruit tart fresh from the oven, it forms a protective hydrocolloid film as it cools. This mirror glaze prevents air oxidation of cut fruits (which would brown) and prevents them from drying out, while providing a spectacular professional shine and a hint of acidity.