2 tablespoons sugar
1 tablespoon red currant jelly
1/2 teaspoon cornstarch
2 tablespoons cold water, divided
Place 1 tablespoon cold water, sugar, and red currant jelly in small pan and bring to a boil over medium heat. Dissolve cornstarch in the other tablespoon cold water, add to the pan, and cook, stirring constantly until thickened, about one minute. Remove from heat. Spoon the glaze over the fruit tart to give it a shine. Serve warm at room temperature or refrigerate and serve.
Yield: Enough to cover 1 tart
Source: Everybody Eats Well in Belgium Cookbook
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