This is a nice all purpose glaze for fruit tarts. The glaze keeps the cream from cracking and the fruit from drying out. It also puts a pretty sheen on the tart. You can flavor it with vanilla bean, mint and lemon as I have done, use different flavoring or leave it neutral.

  • 140 grams sugar (about 3/4 cup)
  • 346 grams water (1.5 cups)
  • 15 grams NH Pectin (1.25 tablespoons)
  • 1 Vanilla bean
  • Lemon rind from 1/2 a lemon
  • Orange rind from 1/2 an orange
  • a few sprigs of fresh mint
  1. Mix half the pectin with the sugar.
  2. Bring the water to a boil with the rest of the sugar
  3. Sprinkle the pectin/sugar mixture while wisking
  4. Continue to wisk the mixture while boiling for 3 minutes. Add the lemon juice, vanilla bean and fresh mint and steep for 20 minutes. Strain through a medium mesh strainer and discard the mint and vanilla bean but not the vanilla seeds.
  5. Place in a container and chill.
  6. To use, reheat the glaze in a microwave until it’s hot and syrupy. If it doesn’t stick to the fruit, let it cool a bit. brush a thin, even layer onto the fruit. If it’s not going to be stored for a long time, you needn’t worry about glazing the cream.