Basic Fruit Glaze (For Tarts, Pies, and Pizza)

Fruit glaze, fruit tart glaze, or fruit pizza glaze is a nice shiny finishing touch for a fresh fruit tart, dessert pizza, or other baked goods. Follow this easy fruit glaze recipe and never wonder how to glaze a fruit tart again!

Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.

The best way to make your fruit pastry a true bakery style, like in fancy French bakeries, is by applying an easy fruit glaze over fresh berries and other fruits. Such a technique in pastry making is called the glazing technique.

And the glaze used to cover fruit is called nappage from the French word "napper," meaning "to coat."

The tart glaze

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

Why you should try this recipe

• Also called the apricot glaze, it is a basic 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.

• The fruit tart glaze recipe brings an additional flavor to your bake.

• It upgrades a simple fruit tart to a showstopper dessert.

Ingredients

Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card below. Also, discover the essential baking tools I rely on for daily baking.

• 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 color of the glazed fruit results. For a transparent effect, opt for an apricot jam that won't alter the taste.

• Water is used to liquefy the jam or preserves.

Recipe variations

Traditionally, the fruit glaze, including apricot jam glaze, is made without additional flavoring.

• If you want an extra special touch, try replacing water with the orange liqueur Grand Marnier in the recipe. To learn more about flavor combinations, download this free fruit flavor pairing chart.

• In some cases, when 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.

• No jam on hand? 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.

How to make a fruit glaze

Making a fruit tart glaze (or a pizza glaze) includes a few steps, such as thinning the jam, straining it, and glazing the fruit.

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 in a small bowl using a fine-mesh sieve: it helps remove seeds and fruit chunks. Let it cool down to room temperature.

Step 3: How to glaze a fruit tart? With a natural bristle pastry brush, gently apply the glaze on top of the fruit to keep the arranged pattern.

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

Expert Tips

1. Ensure the fruit is cold and the pastry is cooled down before applying the glaze.
2. Use the light application of the glaze over the fruit: it shouldn't look thick or jelly-like. 
3. Please avoid using the glaze on the tart shell to prevent it from getting soggy.
4. Alternatively, use a silicone brush if desired.
5. To glaze small fruits, such as blueberries, toss them in the glaze first before placing them on the tart.

Storing and freezing

The fruit glaze should be used right away. You can store the leftover glaze in an airtight container or cover it with plastic wrap in the refrigerator for up to a day.

The next day, reheat the glaze over medium heat until it is liquified. Don't freeze the fruit glaze.

Recipe FAQ

Love fruit desserts? Try these next!

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

Craving more sweets? Follow me on Facebook, Instagram, and Pinterest, and subscribe to receive new recipes. Also, have a look at my favorite baking tools I use daily.

Print

Recipe card

Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.

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.