For a nice raspberry glaze...
press a 1/2 pint of raspberries thru a fine strainer to remove the seeds... (I press it thru with the back of a soup spoon to get all the juice)...
add 2 tbsp. confectioners sugar, and about 1 tbsp. Chambourd, and bring to a boil for about 2 minutes...
let cool to thicken and then brush over top of tart...
use just enough to to cover thinly, not enough to make it soupy or pool! then refrigerate...
leftover glaze is really good over vanilla and/or chocolate icecream...

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