If you are looking for a simple clear glaze recipe, you are in the right place. Also called a fruit mirror glaze is perfect for glazing a fruit flan, fruit tarts, and fruit pizza.

When you walk into a French patisserie, you first sense the rich smell of fresh baked goods. Another thing that stands out is how those French tarts with glazed fruit shine and look tempting.
The clear glaze gives that beautiful shine. And it isn't just for a look. So what's the purpose of glazing tarts, pies, etc.?
A shiny glaze gives the fruit a thin coat that works as a fruit preserve. It protects the fruit from dying out, keeping it moist and preserving its bright colors.
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Why you should try this recipe
- This clear fruit glaze is neutral in taste and flavor and is clear in color.
- It is perfect for brushing fresh fruits on a fruit tart, pizza, fruit flan, pie, cheesecake, etc. It also works as a fruit cake glaze.
- The fruit mirror glaze recipe is easy to make using three pantry ingredients.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
- Sugar: use white granulated sugar or caster sugar.
- Starch is essential in making clear fruit glaze. You can use potato or corn starch interchangeably. If desired, use ClearJel (modified cornstarch) instead.
- Water is used as a liquid in the recipe. You can replace it with fruit juice if preferred.
Pro tip: Please, make sure to choose the fruit juice whose taste, flavor, and color are the same as your fruit dessert. Apple, pear, or white grape juice is best for the transparent effect.
Recipe variations
The clear fruit glaze with cornstarch is transparent and flavorless. It is universal and is used in large batches as needed. You can add a pinch of ground cinnamon for a nice subtle flavor, but it is optional.
You can play with the thickness of your glaze by increasing the amount of starch from 1 tablespoon to 1 ½ and even two tablespoons.
How to make clear glaze
Place potato starch in a small cup and add ¼ cup (60 ml) water; stir with a teaspoon until the starch is dissolved. Pour ½ cup + 1 ½ tablespoons (140 ml) water with sugar into a saucepan and bring to a simmer.
Stir in the starch mixture and bring it to a boil while constantly stirring with a hand whisk or a spoon.
Once boiled, remove the glaze from the heat and let it cool. Stir every 3-5 minutes to prevent a film from forming on the surface of the glaze.
With a silicone brush, gently apply the glaze on top of the fruit to keep the fruit pattern. Refrigerate the pastry for at least 1 hour before serving.
Expert tips
- Use a natural bristle pastry brush to apply the glaze if desired.
- You can also toss the fruit in a bowl with glaze to coat it before placing it on the pastry or simply drizzle some glaze over your bake.
Storage instructions
The clear glaze is best used when it is made. Don't refrigerate or freeze it for later use.
Recipe FAQ
Clear fruit glaze is a transparent and flavorful thin topping made with starch, pectin, or gelatin and is used for glazing fruit on fruit tarts, flans, cakes, pies, and cheesecakes.
Fruit tarts have a shiny glaze made with apricot jam or preserves, honey, cornstarch, gelatine, or pectin. This thin coating over fruit is called nappage.
To give your fruit cake that beautiful final touch, use a homemade or store-bought fruit glaze and brush to make the top shine.
Alternatives to clear glaze for fruit
For glazing fruit, please, use alternatives to a clear glaze such as apricot fruit glaze, gelatine glaze, nappage glaze, or a store-bought mirror glaze.
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Recipe card
Clear Glaze Recipe
Here's an easy clear glaze recipe to make the best mirror glaze for glazing a fruit flan, cake, fruit tart, fruit pizza, and other desserts.
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Basic recipes
- Method: Cooking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 tablespoons granulated sugar
- 1 tablespoon potato starch (or corn starch)
- ⅔ cup + 3 tablespoons (200 ml) water
Instructions
-
Place potato starch in a small cup and add ¼ cup (60 ml) water; stir with a teaspoon until the starch is dissolved. Pour ½ cup + 1 ½ tablespoons (140 ml) of water with sugar into a saucepan and bring to a simmer. Stir in the starch mixture and bring it to a boil while constantly stirring with a hand whisk or a spoon.
-
Once boiled, remove the glaze from the heat and let it cool a bit. Stir every 3-5 minutes to prevent a film from forming on the surface of the glaze. With a silicone brush, gently apply the glaze on top of the fruit to keep the made pattern. Refrigerate the pastry for at least 1 hour before serving.
Notes
- Use a natural bristle pastry brush to apply the glaze if desired.
- You can also toss the fruit in a bowl with glaze to coat it before placing it on the pastry or simply drizzle some glaze over your bake.
Nutrition
- Serving Size: 1 serving enough for an 8-9 inches (20-23 cm) round fruit tart
- Calories: 130
- Sugar: 24 g
- Sodium: 6 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 g
Keywords: clear fruit glaze
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Afifah says
I use corn starch instead, and it works so great. Thank you so much. This glaze is hard to find here.
★★★★★
Irina says
Thank you for making the recipe and for your comment. 🙂