Fruit Tart: The Pastry Chefs' Secret for a Glossy and Irresistible Fruit Tart

To prevent fruit tarts from losing their shine after a few hours, pastry chefs use a light glaze applied with a brush. This transparent layer limits oxidation and drying while adding natural gloss. The simple recipe involves heating 120g of neutral glaze or apricot jam with 20-40ml of water, straining if needed, and applying two thin coats instead of one thick layer.