Fruit Glaze (Apricot Glaze for Fruit Tarts)

Quick Summary: Fruit glaze, also called fruit tart glaze or apricot glaze, is a thin, shiny coating brushed onto fresh fruit to make it glossy, retain moisture, and prevent drying or browning. The easiest version melts apricot jam with a little water, but you can also make a clear glaze with a sugar-and-pectin syrup.

Fruit tart glaze recipe

Also called the apricot glaze, it is a clear fruit glaze perfect for brushing mini fruit tarts, a fruit pizza, fruit flan, pie, cheesecake, etc. It is easy to make with only two simple ingredients.

This simple fruit tart glaze

• gives the pastry an attractive, shiny finish;
• preserves moisture and prevents fruit from drying out;
• reduces oxidation, so it helps preserve the fruit's color.

Applying a simple fruit glaze to fresh berries and other fruits is the best way to make your fruit pastry look like a true bakery treat. Such a technique in pastry making is called the glazing technique.

Ingredients

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

• Jam: Use apricot jam or apricot preserves to make a thin, liquid, sweet coating for fruits. Alternatively, you can use other fruit preserves, such as red currant, strawberry, or raspberry, to make a red currant glaze. Preferably, choose jam or preserves from the same fruit as your dessert. The darker the fruit jam, the darker the color of the glazed fruit will be. For a transparent effect, opt for an apricot jam that will not alter the taste.
• Water is used to liquefy the jam or preserves.

How to make fruit tart glaze

Step 1: Place jam or preserves with water in a small saucepan and bring it over medium heat. Stir constantly for about 3 minutes until the jam melts.

Step 2: Strain the glaze mixture through a fine-mesh sieve into a small bowl. It helps remove seeds and fruit chunks. Let it cool down to room temperature.

Step 3: With a natural-bristle pastry brush, gently apply the glaze on top of the fruit to maintain the arranged pattern.

If the tart has exposed areas of the creamy custard, apply the glaze to those areas, too. Refrigerate the pastry for at least 1 hour before serving.

Expert Tips

1. If the apricot preserve is liquid enough, warm it up (without adding water) in a small saucepan, stirring until smooth. Then, let it cool and use it.
2. Ensure the fruit is cold and the pastry is cooled down before applying the glaze.
3. Use the light application of the glaze over the fruit: it should not look thick or jelly-like. 
4. Please avoid using the glaze on the tart shell to prevent it from getting soggy.
5. Alternatively, use a silicone brush if desired.
6. To glaze small fruits, such as blueberries, toss them in the glaze first before placing them on the tart.

Recipe variations

Traditionally, fruit glazes, including apricot jam glaze, are made without additional flavoring.

• Replace water with the orange liqueur Grand Marnier. To learn more about flavor combinations, download this free fruit flavor pairing chart.
• Replace jam with honey, or make a sugar syrup with the same amount of powdered sugar as water. To make a gelatine fruit topping, add 1 sheet of drained gelatine for 1 cup (250 ml) of sugar syrup. 

• Alternatively, you can make a clear fruit glaze or a neutral nappage glaze with citric acid.

Storing & freezing

The fruit glaze should be used immediately. Leftover glaze can be stored in an airtight container or covered with plastic wrap in the refrigerator for up to a day.

The next day, reheat the glaze over medium heat until it is liquified. Do not freeze the fruit glaze.

Recipe FAQ

What is fruit glaze?
Fruit glaze is a thin, shiny coating brushed over fresh fruit on tarts, pies, and pastries. Most often made by melting apricot jam with a little water, it gives the fruit a glossy, bakery-style finish while locking in moisture and slowing browning.

What is the purpose of fruit glaze?
Fruit glaze gives the pastry a shiny finish, prevents the fruit from drying out, and preserves the fruit's color by slowing oxidation. A jam-based glaze also adds a subtle extra flavor to the dessert.

How do you make a clear fruit glaze?
For a clear, colorless glaze, skip the jam and boil equal parts sugar and water with about a tablespoon of powdered pectin per cup of syrup for two minutes, then cool until barely warm. This neutral glaze sets when chilled and lets the natural fruit color show through.

Should you use jam, jelly, or preserves for fruit glaze?
All three work, but strained apricot jam or preserves give the clearest result and the mildest flavor. Jelly melts smoothly with little or no straining, while chunky preserves should be strained through a fine-mesh sieve to remove seeds and fruit pieces.

Why is my fruit glaze weeping or not setting?
Glaze usually weeps when it is applied too hot or too thick, or when the pastry is still warm. Let the tart and the glaze cool so the glaze is only barely warm, brush on a thin layer, then refrigerate the pastry for at least an hour to help it set.

What fruits can be glazed?
You can glaze fresh fruit on top of tarts, fruit flans, pies, and cheesecakes, as well as dried or cooked fruit in pastries, to make them look shiny and last longer.

Love fruit desserts? Try these next!

• Coconut Dacquoise Cake
• Orange Upside-Down Cake
• French Strawberry Tart
• Mixed Berry Muffins

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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.