Glaze is defined as a thin, liquid, sweet coating that adds both shine and color to pastries. When brushed on fresh fruit, a glaze serves as a protective coating to prevent the fruit from drying out. On a baked crust, it prevents a soggy pastry crust once the filling has been added. A pastry brush is normally used to lightly coat the fruit with the glaze.
This type of a tart—a cookie dough crust, covered with a thin layer of pastry cream and an assortment of glazed fruit—has been the mainstay of elegant pastry shops in Paris and many other places for the better part of a century.