ahh, professionally made fresh fruit pies, cakes, tarts, etc are covered in a glaze made with glucose, cornstarch, and gelatin.
Alternatively, you can just glaze the fruit with strained apricot preserves.
Simply heat the apricot preserves until it melts into a liquid. Strain through a fine mesh sieve. Cool and brush on fruit.
I don’t the conversion from gelatin sheets to powder because I only use the sheets. I added a link below if you want to purchase gelatin sheets in the US.
Fruit Glaze
By Scott Green
- 450 g water
- 170 g glucose syrup*
- 30 g cornstarch
- 50 g lemon juice
- 10 g sheet gelatin 160 bloom**
*May substitute with light corn syrup
- Soak the gelatin sheet in the water until soften. Squeeze our excess water and reserve water. Set gelatin sheet aside.
- Combine the water, glucose and cornstarch and bring to a boil.
- Let the mixture boil, while whisking, for 2 min.
- Add the hydrated gelatin and lemon juice and whisk well to combine.
- Cool before glazing fruit.
** gelatin sheets maybe purchased at this site.
https://modernistpantry.com/shop/?search_query=Gelatin+sheets