Clear Glaze Recipe

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.

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

1. Use a natural bristle pastry brush to apply the glaze if desired.
2. 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

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

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.