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Nappage in a bowl.
A fruit tart covered with nappage.
Cupcakes topped with nappage and almonds.

Nappage or apricot glaze is a glazing technique used in pastry making. Jam made from apricots is diluted with water to form a transparent, slightly apricot-colored glaze. 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 retard oxidation.[1]


  1. ^ Laura Halpin Rinsky; Glenn Rinsky (2009). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Chichester: John Wiley & Sons. pp. 12, 189. ISBN 0-470-00955-1. OCLC 173182689.{{cite book}}: CS1 maint: multiple names: authors list (link)