Clear fruit glaze for tarts and pastries
A clear fruit glaze is a glossy, jelly-like coating used to enhance the appearance and flavor of tarts, pastries, and fruit desserts. It's typically made from fruit juice or purée, sugar, and a gelling agent like pectin or gelatin, and is a staple in European patisserie, particularly French and Austrian.
🍽️ Nutrition at a glance
This glaze is primarily a source of quick energy from carbohydrates, specifically simple sugars, with negligible fat or protein. A standard serving provides a modest amount of Vitamin C if made from citrus or berry juice.
Nutrition breakdown
| Calories | 50 kcal |
| Protein | 0 g |
| Carbs | 13 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 12 g |
| Sodium | 5 mg |
| Vitamin C | 3 mg |
| Potassium | 15 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a hallmark of professional pastry artistry, creating the signature 'patisserie shine' that makes desserts visually appealing. Nutritionally, it acts as a protective barrier that can help slow the oxidation and browning of fresh fruit toppings.
