Nappage

Nappage is a glazing technique used in pastry making, most often applied to fruit on tarts and other baked goods, to make the fruit glossy, slow its browning once cut and exposed to air, and prevent it from drying out. The glaze's setting power comes from pectin, a natural gelling agent found in fruit; a traditional nappage is apricot jam thinned with water to a transparent, slightly amber glaze, while redcurrant jelly is used instead to emphasize the color of red fruits, and a modern version can be made from pure pectin, water and citric acid or lemon juice, heated to activate the gel. The glaze is applied with a pastry brush in a dabbing motion for even coverage, either onto chilled fruit or while the nappage is still warm, and it sets into a thin gel layer as it cools.