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. Jump to the Recipe » | 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.
- 1 cup (250 gr) jelly or jam (apricot, red currant, strawberry, raspberry)
- 2 TBSP (28 ml) water OR orange liqueur
- 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.