Tortenguss

Tortenguss is a glaze used in German-speaking countries to finish fruit tarts and cakes. It provides a shiny finish on the fruit surface and helps preserve the fruit by reducing drying and browning.

There are several common variants, the most typical being klarer Tortenguss (clear glaze) and Tortenguss rot (red glaze). Both are usually based on water or fruit juice, sugar, and a starch thickener such as cornstarch or potato starch. The red version gets its color from added fruit juice or food coloring. Commercial mixes are widely available in both clear and red forms and are marketed for quick preparation.

Preparation generally involves dissolving sugar in water or juice, then whisking in the starch and bringing the mixture to a boil while stirring until it thickens to a glossy, syrup-like consistency. The glaze is then left to cool slightly before being brushed or poured over the arranged fruit. Lemon juice or other acids may be added to brighten flavor and help prevent browning.

Usage involves applying the warm glaze in a thin, even layer over freshly prepared fruit on a cooled tart or cake. As the glaze sets, it forms a protective, glossy coating that enhances appearance and helps seal the fruit.

Other variants exist, including gellies based on gelatin or agar-agar, though starch-based tortenguss remains the standard in most households and bakeries.