Glazed fruit makes a decorative and flavorful topping for pastry. While it is most added to fruit tarts, it can also be added to Danish pastries. A glaze, most commonly made from apricot jam or red currant jelly, is sugary and sweet, much the same as a syrup. On a pastry with fruit, the glaze protects the pastry so the fruit doesn't make it soggy, and seals in juices so the fruit doesn't dry. Orange apricot glaze pairs well with most fruits, but red fruits are often paired with red currant glaze.
Bake your choice of pastry according to recipe instructions. Set it on a cooling rack until completely cool.
Melt the apricot jam or red currant jelly in a saucepan over medium heat. Jam is a little thicker, so you might want to add 1 tablespoon of orange liqueur or water for every 1/2 cup of apricot jam to achieve a liquid consistency. Strain the solids from apricot jam through a wire mesh sieve. Jelly doesn't contain fruit solids and doesn't require straining.
Brush the hot glaze over the pastry with a pastry brush, if applicable. You must at least apply the glaze to the part of the pastry that you wish to cover in fruit, but you can coat all sides but the bottom, if desired. If you're making a tart filled with pastry cream, for example, there's no need to apply glaze to the cream.
Arrange fresh, sliced fruit over the top of the pastry with the edges of each piece overlapping slightly with the previous piece. Brush the bottom of each fruit slice before placing it on the pastry. Arrange the fruit in concentric rings on a round pastry, starting at the outer edge and working your way in toward the center. Lay the fruit in straight lines on a rectangular-shaped Danish. You can use a single fruit variety or alternating rows or rings with different types of fruits.
Brush the fruit glaze all over the fruit slices, ensuring that all exposed sides of the fruit are coated well.
Items you will need
- Cooling rack
- Apricot jam or red currant jelly
- Orange liqueur (optional)
- Pastry brush
- While you can glaze all sides of each piece of fruit before arranging it on the pastry, it's much easier to handle the fruit if you only glaze the bottom before placing them. You can cover the remaining sides of the fruit all at once when you finish arranging the fruit topping.
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