Tart Grapefruit Tart
with Walnut-Pecan Shortbread Crust
Adapted from Mollie Katzen's Vegetable Heaven
Dedicated to Christine Swett, who diligently and cheerfully tested this recipe at least a dozen times, until it came out perfect.
Yield: 5 to 6 servings
Preparation time: 1 hour, plus time to chill (35 minutes of work)
Attention grapefruit lovers! This might just be the dessert you've been waiting for.
Bake and cool the crust first, then cook the filling and let it chill. (All of this can be done well ahead of time.) Assemble the tart shortly before serving.
1/2 recipe Walnut-Pecan Shortbread dough (click here
4 egg yolks
1/2 cup sugar
3 tablespoons flour
2 teaspoons finely minced lime zest
2 teaspoons finely minced grapefruit zest
2/3 cup fresh grapefruit juice
1/2 cup fresh lime juice
1 to 2 tablespoons butter
1 cup pink grapefruit sections, cut in half
- Preheat the oven to 375°F. Make the shortbread dough and roll it out between 2 sheets of plastic wrap into an 11- to 12-inch circle (about 1/4 inch thick). Remove the top sheet of plastic, and use the other as a helper to flip the crust into a 9-inch tart pan. Press the dough down and ease it into the corners. (Don't worry if it tears.) Prick the dough all over with a fork.
- Place a sheet of foil or parchment in the crust, weight it down with about 1 1/2 cups dried beans, and bake in the lower third of the oven for 10 minutes. Remove the foil or parchment and beans, and bake for 10 to 12 minutes longer, or until it is deeply golden all over. Cool completely before filling.
- Combine the egg yolks, sugar, flour, and zests in a heavy saucepan. Pour in the juices, whisk thoroughly, and bring to a boil over medium heat. Boil gently for 2 minutes, whisking frequently. Remove from heat, and transfer to a bowl. Immediately dot the top with butter to prevent a skin from forming, and set aside to cool to room temperature. Cover tightly with plastic wrap, and refrigerate until cold.
- Spread the chilled grapefruit curd into the cooled crust, and arrange the grapefruit sections over the top in a lovely pattern. To serve, remove the rim from the tart pan, place the tart on an elegant plate, and bring it to the table to receive admiration. Then cut into wedges and dig in.