Fruit Glaze Recipes for Tarts, Pies & Fruit Pizza

Clear fruit glaze—often called apricot glaze or fruit tart glaze—is a simple, glossy finish for fruit tarts, dessert pizzas, fruit flans, cheesecakes, and other baked goods. This easy recipe shows how to make a light, transparent glaze that protects fruit, preserves its color, and gives your pastry a bakery-style shine.

Fruit tart glaze recipe

This apricot-based glaze is made with just two ingredients and is ideal for brushing over fresh fruit on tarts, fruit pizzas, flans, pies, and cheesecakes. Use apricot jam for a near-clear finish, or substitute other preserves to complement the fruit on your dessert.

This glaze:

• gives fruit a glossy, attractive finish;
• helps retain moisture so fruit doesn’t dry out;
• reduces oxidation to keep fruit colors bright.

Applying a thin fruit glaze over berries and other fruits is the classic glazing technique in pastry making and is the fastest way to give home-baked fruit desserts a professional look.

Ingredients

For exact amounts and an easy print-friendly layout see the recipe card below.

• Jam: Apricot jam or apricot preserves are preferred for a light, transparent glaze that won’t change the flavor of the fruit. You can also use other preserves—red currant, strawberry, or raspberry—for a colored glaze that matches the fruit. Note: darker jams will darken the final glaze.
• Water: A small amount of water thins the jam to a brushable consistency.

How to make fruit tart glaze

Step 1. Combine the jam and water in a small saucepan and warm over medium heat, stirring constantly until the jam melts and the mixture becomes smooth—about 2–3 minutes.

Step 2. Strain the hot mixture through a fine-mesh sieve into a bowl to remove seeds and any fruit pieces. Allow the glaze to cool to room temperature; it will thicken slightly as it cools.

Step 3. To glaze a fruit tart, use a natural bristle pastry brush and gently brush a thin layer of glaze over the fruit, taking care not to disturb the arrangement. If the tart has exposed custard, brush that area lightly as well. Chill the finished tart for at least 1 hour before serving.

Expert Tips

1. If your apricot preserves are already very soft, you can warm them gently without adding water—then strain and cool before using.
2. Always make sure the fruit and the tart are cold before glazing; warm fruit can release juices and dilute the glaze.
3. Apply the glaze sparingly. It should add shine and a thin coating, not a thick, jelly-like layer.
4. Avoid brushing glaze directly onto the tart shell to prevent the crust from becoming soggy.
5. If you prefer, a silicone brush works fine in place of natural bristles.
6. For small fruits like blueberries, toss them briefly in the glaze to coat them before arranging them on the tart.

Recipe variations

The classic jam glaze is simple and non-flavored, but you can customize it:

• Swap some or all of the water for a splash of orange liqueur (such as Grand Marnier) for a citrus-accented glaze.
• Use honey instead of jam for a different sweetness profile, or make a sugar syrup (equal parts powdered sugar and water) for a neutral glaze.
• To create a gelatin-based topping, add one sheet of softened, drained gelatin to about 1 cup (250 ml) of sugar syrup.
• A clear, neutral nappage can also be made using citric acid and neutral pectin if you need an entirely colorless, flavorless glaze.

Storing and freezing

Use the glaze immediately for best results. Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours. Reheat gently over medium heat until liquid again before using. Do not freeze the glaze; freezing can alter its texture and make it unusable.

Recipe FAQ

Love fruit desserts? Try these next!

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

Want more beautiful, delicious recipes? Subscribe to the site newsletter and follow for updates. If you make this glaze, please leave feedback on the recipe card below.

Recipe card

Nutritional information is approximate and provided as a guideline.