Clear Fruit Glaze Recipe (Perfect Shine for Tarts and Cakes)

Here is a simple, clear glaze recipe. Also called a fruit mirror glaze or clear sugar glaze, it is perfect for glazing fruit tarts, cakes, flan, and pizza.

Clear sugar glaze recipe

Clear fruit glaze is a transparent and flavorful thin topping made with starch, pectin, or gelatin. It is neutral in taste and flavor, clear in color, and is perfect for brushing fresh fruit onto a fruit tart, pizza, fruit flan, pie, or cheesecake, etc. It also works as a fruit cake glaze.

The fruit glaze gives baked goods a beautiful shine. And it isn't just for a look. It gives the fruit a thin coat that protects it from drying out, keeps it moist, and preserves its bright colors.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Sugar: Use white granulated sugar or caster sugar.
• Starch: You can use potato or corn starch interchangeably. If desired, use ClearJel, a modified cornstarch, instead.
• Water: You can replace it with 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.

How to make clear fruit glaze

Step 1. Place ¼ cup (60 ml) of potato starch in a small cup and add 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.

Step 2. Stir in the starch mixture and bring it to a boil while constantly stirring with a hand whisk or a spoon.

Step 3. 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. 

Step 4. 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

1. Use a natural bristle pastry brush to apply the glaze.
2. You can also toss the fruit in a bowl with glaze to coat it before placing it on the pastry, or drizzle some glaze over your bake.
3. Optional: Increase the amount of starch from 1 tablespoon to 1 ½ or even two tablespoons to adjust the thickness of your glaze. Or add a pinch of ground cinnamon for a nice, subtle flavor.

Storage instructions

The clear glaze is best used when it is made. Don't refrigerate or freeze it for later use.

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Recipe card

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.