Easy Fruit Glaze Recipe: Perfect for Tarts and Pies (2024)

FAQs

What is fruit glaze made of? ›

To make the Fruit Glaze:

Mix cornstarch OR Ultra Gel and 3/4 c. fruit juice** in a separate small bowl, stir until dissolved. Mix sugar and 3/4 c. fruit juice together in a medium saucepan and bring to a boil.

In short...it keeps that fruit from looking wilted and stale. In the industry we call it Neutral Glaze. Sometimes you'll find it called apricot glaze (if flavored with apricot jelly), and some call it mirror glaze (although in the cake world, that's something entirely different).

When brushed on fresh fruit, a glaze serves as a protective coating to prevent the fruit from drying out. You will also see recipes calling for brushing a glaze on a baked crust before the filling is added.

Once the pastry cream is “set” in the shells, top with your favorite fruit. Be careful not to lay fruit on the edges of the crust if you intend to store the tarts for more than a few hours. The tart crusts will absorb the moisture and become soggy.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

A glaze is made up of three parts. A flux/melter that lowers the melting point, a refractory/stabilizer that bonds the glaze to the clay, and a glass former like silica. This creates the base and then a stain is added to give the glaze its color. It's a bit like mixing paint and a bit more like a chemistry experiment.

Add cornstarch to fruit sauces that need thickening. Always mix cornstarch with a cool liquid before adding to ensure that it doesn't clump up in the boiling fruit mixture.

Pre-baking or 'baking blind' ensures that the pastry is cooked properly. Most, but not all, tarts call for this. Before baking blind, chill the pastry case for at least 30 minutes, to firm the butter so that the pastry will hold its shape. Heat the oven to 200°C/gas mark 6.

Apricot glaze is so simple, yet gives fruit tarts, pies, and other pastries that fancy sheen and look of fresh deliciousness. Mine includes cognac, which is completely optional. But I just love the added flavor it gives to the glaze: a very subtle hint of spice and caramelized fruit.

What is apricot glaze made of? ›

Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended. Use the glaze like you would a BBQ sauce.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

You will know the tart is done when you can gently nudge the tin and the mix wobbles like set jelly.

A fruit tart can sit out at room temperature for a few hours before needing to be refrigerated. It's best to cover your tart with a cloche or keep in a sealed container.

The glaze composition may further comprise, in addition to water, an edible acid, a preservative and a low amount of sugar such as sucrose and/or dextrose. Typically the glaze will be coated onto either the unbaked or baked product in the form of an aqueous dispersion or slurry.

Confectioner's glaze, also known as shellac, is a resin secreted by the female lac insect. Shellac is commonly used as a wood varnish and it is also used as a coating on candies.

The Krispy Kreme glaze is made up of just a few simple ingredients: powdered sugar, water, and corn syrup. But it's the way these ingredients are combined and heated that makes all the difference.

Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat. Immediately add butter and lemon juice; stir until butter has melted.