Fruit Glaze
A quick brush-on glaze for fruit tarts, with two alternative versions (a corn-syrup fruit-juice glaze and a simple apricot-preserve glaze).
Ingredients
| 1 tablespoon | 15 ml | Light brown sugar |
| 3 tablespoons | 45 ml | Light corn syrup |
| 1 tablespoon | 15 ml | Water |
| 1/2 cup | 120 ml | Sugar (for fruit-juice glaze) |
| 2 tablespoons | 30 ml | Cornstarch (corn flour) (for fruit-juice glaze) |
| 1 cup | 240 ml | Fruit juice (for fruit-juice glaze) |
| 2 tablespoons | 30 ml | Corn syrup (for fruit-juice glaze) |
| 1 cup | 240 ml | Apricot fruit preserves (or another flavor) (for apricot glaze) |
| 2-5 tablespoons | 30–75 ml | Water, optional (for apricot glaze) |
Instructions
Makes 1/4 cup.
Mix 1 tablespoon light brown sugar, 3 tablespoons light corn syrup and 1 tablespoon water all in a small pan and bring to the boil, using medium heat. Let it boil for 2 minutes while stirring frequently. Wait for the glaze to cool down, then brush on fruits. The glaze's consistency will be thicker as it cools, and turns slightly brownish due to the brown sugar in it.
Apart from this glaze, you can also try to make your own Apricot Glaze and Piping Jelly. You could also buy these items in most bakery ingredient shops but it is quite thick. Add a little warm water to make it slightly of a thin consistency, to work with. Cheers.
Alternative fruit-juice glaze
Ingredients: 1/2 cup sugar, 2 tablespoons cornstarch (corn flour), 1 cup fruit juice, 2 tablespoons corn syrup.
- Bring the sugar and 1/2 cup juice to a boil.
- Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook till thick.
- Stir in the corn syrup. Bring back to a boil and remove from heat.
- Cool and drizzle over cake.
Simple apricot glaze
Ingredients: 1 cup apricot fruit preserves (or another flavor), 2-5 tablespoons water (optional).
- In a small pot, heat the fruit preserves on medium heat until it starts to loosen up and become thin. If it is too thick, add water a few tablespoons at a time to help thin it out.
- Strain the mixture into a bowl if you have large chunks of fruit or seeds.
- Use a pastry brush to gently apply the glaze over your fruit tart, being careful not to move the arranged fruit.