A classic fruit tart is made with a shortbread crust (also known as sable breton) and a custard filling that is a traditional vanilla pastry cream. Here I've used an 8" parchment round to mimic the surface of the cheesecake. In a small pot, heat the fruit preserves on medium heat until it starts to loosen up and become thin. Create your arrangement on "dry land" first. Then bring to a boil.

A basic fruit glaze is a classic pastry technique to finish the tops of fruit tarts and cheesecakes. Simple syrup works with any fruit, soft or firm, large or small. How to glaze berries, step #5: Arrange fruit artfully, rather than tossing. Pomegranate juice would give a tart, clear-red glaze ideal for brushing over strawberries or sweet cherries. For a more elegant presentation, make a pretty pattern with the fruit. To make a simple syrup glaze: Heat equal parts water and white granulated sugar over medium heat. Turn the heat to low as soon as the syrup starts to boil and continue to cook on low heat for 15 minutes. Strain the mixture into a bowl if you have large chunks of fruit or seeds. Next, take the glaze off the stove and let it cool.

The fruit glaze gives a shiny finish the berries and other fruit and also adds a bit of flavor. If it is too thick, add water a few tablespoons at a time to help thin it out.

Fruit glaze is traditionally made with jelly or jam and apricot or currant are the most common flavors. Stir the mixture until the sugar dissolves, and begins to develop a syrup-y texture. As long as the flavors and colors go together well, these glazes are … Looks good on paper – translates nicely to the cake. The tart is then topped with fresh fruit and glazed with a simple fruit glaze to create a beautiful shiny finish.