{{Short description|Glazing technique in pastry making}} thumb|Nappage in a bowl. thumb|A fruit tart covered with nappage. thumb|Cupcakes topped with nappage and almonds. '''Nappage''', '''jam glaze''', '''pectin glaze''' or '''apricot glaze''' is a glazing technique used in pastry making. The glaze is used to cover fruit on a fruit tart or other baked goods, to make the fruit pieces shiny, prevent them from drying out, and to reduce oxidation (browning of cut fruit).<ref>{{cite book |author=Laura Halpin Rinsky; Glenn Rinsky |title=The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional |publisher=John Wiley & Sons |location=Chichester |year=2009 |pages=12, 189 |isbn=978-0-470-00955-0 |oclc=173182689}}</ref>
The active ingredient that gives nappage its glazing properties is pectin, a gelling agent naturally occurring in fruits.<ref name="neutral">{{cite web |title=Neutral Nappage Glaze for Fruit Tarts |url=https://chefiso.com/p/glaze-fruit-tart-recipe/ |website=Chef Iso |access-date=3 August 2022}}</ref> Traditionally, a nappage is made using an apricot jam diluted with water to form a transparent, slightly apricot-colored glaze, though redcurrant jelly may be used instead to accentuate the colour of red fruits.<ref name="leith">{{cite web |title=Make a jam glaze |url=https://leiths.com/how-tos/how-to-make-a-jam-glaze |website=Leiths Cookery School |access-date=3 August 2022}}</ref> A neutral nappage (without the apricot flavour) may be made by mixing pure pectin with water and citric acid (or lemon juice) and heating to 45°C, which precipitates the gelling reaction, creating a base to which a diversity of flavours or colouring agents may be added.<ref name="neutral"/> Pectin NH (a variety of low methoxyl pectin) is typically used due to its thermoreversibility, which means that glazes made using it may be set and re-melted multiple times. This is useful in a commercial context where nappage may be made in large batches.<ref>{{cite web |title=The Secret of NH Pectin |url=https://blog.modernistpantry.com/wtf/the-secret-of-nh-pectin/ |website=blog.modernistpantry.com |publisher=Kitchen Alchemy |access-date=3 August 2022}}</ref>
== Uses == Nappage is typically applied to finished pastries using a pastry brush, dabbing rather than brushing to ensure an even coat. It is applied cool to cold fruits, otherwise it may be applied while still warm, thickening into a gel layer as it cools.<ref name="leith"/>
==Etymology== Nappage is a French word, meaning 'coating' or 'topping', and deriving from the word ''napper'', meaning "to cover something with sauce".
==References== {{reflist}}
{{Cooking techniques}}
Category:Baking Category:Apricots