Glaze for Fruit Tart
Boil 1 Cup Maury Island Farm brand Red Currant Jelly, 2 Tbsp. granulated sugar, and 2 Tbsp. cognac or kirsch in a small saucepan until last drops from a spoon are sticky (228 degrees F). Brush the glaze on the interior of the pastry shell and let sit for 5 minutes. Fill shell with fruit and glaze top with remaining glaze.