As I mentioned in a previous post, glazing pastries can make all the difference to how they look and how well they keep, but what do you do if you don’t have glaze?
I suggested one idea which is cheap apricot jam, but this isn’t the only possibility.
Pectin glazes (which are totally vegan/vegetarian despite what you may read on the internet) are made by boiling pectin with sugar and water until it’s a sweet paste. For that you need pectin, which is available most of the year with the gelatin in stores, but it’s not too common an ingredient to have on hand.
Another alternative is to use a different another kind of jam/jelly. For example, if you’re making a strawberry tart, why not use a strawberry jam glaze? Again, as with the apricot glaze be sure to boil it and strain it before use. If you want a really nice thin coat to not alter the sweetness of your product, simply dilute it with some water, and then use. You can also use marmalades for this purpose but keep in mind that they are generally quite sour and bitter.
