Basic Fruit Glaze
Learn how to make this basic fruit glaze that can be used as a fruit tart glaze, a fruit pizza glaze, a cheesecake glaze, and more! A glaze will give a nice shiny finish to your berries and other fruit and make you pastry look bakery quality. Pin it for Later »
Fruit Tart Glaze Overview
- Skill Level: Beginner
A basic fruit glaze is a classic pastry technique to finish the tops of fruit tarts and cheesecakes. The fruit glaze gives a shiny finish the berries and other fruit and also adds a bit of flavor.
Fruit glaze is traditionally made with jelly or jam and apricot or currant are the most common flavors. However, any flavor can be used to compliment the flavors of the dessert, but keep in mind that darker colors will impart more color to the fruit and the results may not be as attractive.
How to Make a Fruit Tart Glaze (Fruit Pizza Glaze)
Thin & Melt the Jelly or Jam
Pick a jelly or jam that will compliment the color and flavor of your tart. Jelly is preferred, but jam will work. The most traditional flavor for fruit glaze is apricot jam. But you could use currant jelly, strawberry, apple, or raspberry. I would not recommend using grape or blackberry because of their dark color.
Heat the jam/jelly with a bit of water until it has thinned out.
Strain if Needed
If you picked a jam, you will want to strain it through a fine mesh sieve to get out all the seeds and big chunks of fruit.
Brush or Toss the Fruit
Traditionally, the glaze is brushed over the top of the fruit to finish a fruit tart or a fruit pizza. You will want to do this gently so you don’t move your pretty pattern you have made. However, you can also toss the fruit in the glaze before arranging it on your fruit tart or fruit pizza.
Basic Fruit Glaze (Fruit Tart Glaze, Fruit Pizza Glaze)
This is a basic fruit glaze recipe that can be used as a fruit tart glaze, fruit pizza glaze, or for cheesecakes. You can make this glaze with apricot, red currant, strawberry, apple, or any flavor you prefer. This makes enough glaze for an 8" or 9" round fruit tart, or for 8-12 mini tarts.
Ingredients
- 1 cup (250 gr) jelly or jam (apricot, red currant, strawberry, raspberry)
- 2 TBSP (28 ml) water OR orange liqueur
Instructions
- Combine the jelly or jam in a small saucepan with the water or liqueur. Heat over medium heat until the mixture is liquefied. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds.
- Let the mixture cool slightly. Brush gently over the fruit tart or fruit pizza. Alternatively, toss the fruit in the glaze before topping the pastry.
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Nutrition Information:
Amount Per Serving: Calories: 0
14 Comments on “Basic Fruit Glaze”
Thanks for that simple glaze technique. Wondering if this will also help to keep strawberries fresh for a couple of days as they are such a perishable fruit. I would like to top a cake wit them.
Hi Jenny, you’re welcome! Yes, it will help to extend the freshness of fresh fruit but I wouldn’t go any more than 2 days. You might see some color bleeding under the fruit.
Do you have a fruit pizza recipe you like?
Thank you for your help. I look forward to seeing the recepies.
You’re welcome!
We owned a small German Inn in the early 70s. I used to make a basic round cake, I’d sliced it in half with a custard sometimes sliced fruits, between the cakes and topped with sliced fruits and a glaze over the fruits. this is the part I don’t remember: I believe I use to butter the sliced cakes before added the filling and the top of the cake before laying the fruits as well. I believe I use to butter between and top the cake so fruits/juice will not go into the cake itself and make it soggy. Now, I’m in my 80s, my 57 year old daughter would like me to make it for her. Can someone help me please.
Hi Lidia! I think you remember correctly–a thin coating of butter will help protect the cake from getting too juicy. I use this technique for fresh cut fruits and jams when I don’t want the juice to soak in (sometimes I do want that!). I haven’t used it next to custard but I imagine it works the same! Best of luck, and many happy bakes to you <3
Need to know if before placing the fruits on top of the cake I must butter it so juices will not penetrate the cake. Thank you
The glaze won’t prevent the juices from the fruit leaking. I would suggest thoroughly draining and patting your fruits dry with a cloth before adding to your cake.
Will the glaze help to slow the oxidizing of the fruit?
Thank you..
Yes! It also helps keep it from drying out.
Thank you for this easy recipe! It absolutely made my mini fruit tarts look bakery quality.
Question a bit off topic: any advice on how to keep my mini tart shells from getting soggy? I haven’t had the issue yet but I make my tarts ahead of the farmers market but I add the tart filling the night before the farmers market. Wondering if I can do anything to keep them from getting soggy? Thanks!!
I saw on a baking show recently that they “painted” a layer of melted white chocolate on the tart shell and let it cool before adding filling that would make the tart go soggy.
I am going to try this sometime.
It was very good thank for your kindness