When accenting a dessert with slices of fresh fruit, top the produce with a handmade glaze. The tasty glaze will help seal the artfully arranged fruit topping in place, as well as add a decorative shine to the dessert. Use fruit, such as strawberries, peaches, blueberries, red and green grapes, kiwi, raspberries and blackberries to add vibrant colour and freshness to custard tarts and cakes. The fruit will help balance the sweetness of frosting and other rich dessert toppings.
Clean, peel and slice the fresh fruit and arrange it on top of the dessert.
Create the glaze by heating 1/2 cup of apricot jam or preserves, along with 1 tbsp of water, in a saucepan over medium heat until the mixture becomes a liquid. Substitute strawberry or red currant jam or preserves for the apricot if you desire.
Remove the melted jam from the heat and pour it through a fine wire strainer to separate any fruit pieces. Allow the glaze to cool down until it is just warm.
Dip a small pastry brush into the warm glaze and spread a thin layer all over the fruit. Refrigerate the dessert if you don't plan on serving it right away.