By glazing the fruit. The easiest glaze is made from jam, ideally the same flavor as the fruit in the tart. This should be heated with a little water, sieved to remove any seeds, stones and skin, then brought to the boil and brushed or spooned over the fruit.

Redcurrant jelly or apricot jam can be used as general purpose glazes. Alternatively, fruit juice can be thickened with arrowroot to make a clear glaze.

** Asian Online Recipes **