I am looking to re-create a bakery-style fruit tartlette. I was wondering what the glaze on top of the fruit tarts you find in US bakeries is and how you can create it at home.

I have heard that it's just heated apple jelly, but I imagine that might change the flavor of the whole tart. It seems like it's largely a preservative since I don't see any glaze in home recipes, but I like texture it adds.