We bought a tart pan. A nice, slender one that was just begging to be used. If I remember correctly, I spotted it at HomeSense, and that very evening this tart was pulled out of the oven. I couldn’t help myself. Instead of going with my weakness, and making a lemon tart, I decided to be a little more sane. God forbid I eat this all in one sitting. Grapefruits sounded so appealing. Light, citrus desserts are totally my thing. Actually, I just like dealing with pastry dough too! I don’t find it tedious, as I know some people do. Making pies was always something I did with my mom, and we always used grandma’s recipe, so that’s probably why I feel so fondly about it.
Anyways, on to the tart. I always have a reserve of recipes I’ve been meaning to try. This grapefruit tart has been waiting in the wings for quite some time, and now its time for it to shine! The day I made the tart, I had friends stop by unexpectedly. Being happy to see them, I whipped the setting tart out of the fridge, dished some up, and we crushed a few slices. I remember wondering if that was the right thing to be doing, since we hadn’t yet taken photos. But of course it was. Baking is meant to be enjoyed, and the photos don’t always have to take first priority. My girlfriends were thrilled, and the pictures turned out lovely as always. (Bob wouldn’t do it any other way.)
Writing about this really makes me want to make another one, and I hope you’ll feel the same. Fortunately, I think there’s some stone fruits begging to be put to use, and many new ideas in that reserve of recipes I have. Hopefully you love this tart as much as we did. It can be a farewell to fresh summer breezes.
Shan
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- TART SHELL
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- 1½ cups all-purpose flour
- ½ cup + 1 tbsp butter, chilled & chopped
- ⅓ cup sugar
- 1 egg yolk
- 1 tbsp cold water
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- GRAPEFRUIT CURD
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- 2 grapefruit
- 1 tablespoon grapefruit zest
- ¾ cup sugar
- 2 tsp corn flour
- 2 large eggs
- 2 large egg yolks
- ¼ cup unsalted butter, cubed
- 2 tablespoons lemon olive oil
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- TART SHELL
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- In a food processor, combine flour, butter, and sugar, pulse until mixed.
- Add in yolk and cold water, continuing to pulse until dough just forms together.
- Knead dough on a floured surface until smooth, then shape into a disc and wrap with plastic wrap.
- Place in the fridge for about 30 minutes until chilled.
- Preheat oven to 400F.
- Spread dough out in a 14 inch long pan (or large round tart pan), and chill for another 30 minutes.
- Once chilled, add baking weights (or dried beans - we'll usually lay a layer of parchment, then the weights on top) on top of crust and bake for 12 minutes, remove weights and bake for another 5 minutes until golden brown.
- Let cool completely
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- GRAPEFRUIT CURD
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- In a saucepan, add zest, ¾ cup juice from grapefruit, sugar, corn starch, eggs, and egg yolks.
- Bring to a boil on medium heat, whisking constantly for about 2 minutes.
- Remove sauce pan from heat, then stir in the butter and olive oil until smooth.
- Pour into the shell, and refrigerate until set (at least 2 hours).
- Once the tart has set, cut into slices and serve!
Recipe adapted from My Weekend Table
Can’t wait to try! Just found & am trying your cauliflower zachunni soup recipe! I added a potatoe & roasted pepper. Am excited to try other recipes of yours Thanks for sharing!