Apricot jam

Used in 2 recipes on RecipeWiki.

Apricot jam is the pastry cook's glaze of choice because its flavour is mild, its colour is pale gold and it sets to a clear shine. This page covers both ordinary and smooth apricot jam. Warmed with a spoonful of water and pushed through a sieve, it is brushed over the fanned fruit of an Apple and Almond Tart, sealing the apple and giving it a bakery gloss. In Guryev Kasha, the layered Russian semolina pudding, it adds a sharp-sweet note between the creamy layers. Brush the glaze on while the tart is still warm so it spreads thinly instead of sitting in blobs.