Fruit Glaze For Tarts, Pies, and Pizza

Clear fruit glaze, fruit tart glaze, or apricot 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.

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 keeps the color of the fruit.

Applying an easy fruit glaze over fresh berries and other fruits is the best way to make your fruit pastry a true bakery style. 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 won't 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 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. 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 shouldn't 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, the fruit glaze, including apricot jam glaze, is 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 and 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. 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

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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.