Grapefruit Tart
makes 1 10-inch tart
I always wanted to make one of these; but it was hard to devise a good recipe as the grapefruit sections have so much juice. Finally, I had the idea of treating all that extra juice like an old-fashioned apple pie. It works and the tart tart is an ideal light ending to a rich meal.This recipe is part of The Barbara Kafka Dessert Anthology.
Crust
1 stick (4 ounces) sweet butter, unsalted
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 egg plus 1 slightly beaten egg white
Grapefruit filling
3 to 4 large pink grapefruits, zest grated or finely minced (about 3/4 cup) and flesh separated into sections
3 tablespoons cornstarch
1/2 cup plus 2 tablespoons granulated brown sugar
1/2 cup grapefruit juice
prep: 25 minutes
total: 2 hours 20 minutes, includes chilling time
food processor
wax paper (or plastic wrap)
rolling pin
10-inch tart pan
aluminum foil
pie weights (or dry beans)
pastry brush
small bowl
wire rack
Preparing the Crust
1. Place the butter, flour, and sugar in the work bowl of a food processor fitted with the steel blade. Pulse until the mixture resembles coarse meal.
2. With the machine running, add the egg through the feed tube and process until mixture forms a ball. Carefully gather the dough together and shape into a disk about 4 inches in diameter. Wrap the dough in wax paper or plastic and refrigerate 30 minutes.
3. Preheat oven to 350F.
4. On a lightly floured surface, roll the dough into a circle 1/8 inch thick. Fit the dough into a 10-inch tart pan (1 1/4 inches deep). Trim the crust to within 1/2 inch of the top of the pan. Prick the crust with a fork. Line the crust well with foil and fill with beans, rice or pie weights. Bake 20 to 25 minutes, or until light brown. Remove from oven. Carefully lift out foil and brush with egg white. Return to oven for about 15 seconds. Remove from oven and allow to cool completely before filling.
Assembling the Tart
5. Arrange the grapefruit sections in the crust in a pinwheel design. In small bowl combine the cornstarch, 1/2 cup granulated brown sugar, grapefruit rind and grapefruit juice. Stir to mix well.
6. Spoon the brown sugar mixture over the grapefruit sections, being careful not to disturb the design and not to allow any of the juice to seep over the edge of the crust.
7. Place on middle rack in oven and bake at 350F for 30 minutes or until set. Remove from oven. Turn oven to broiler setting.
8. Sprinkle remaining 2 tablespoons of brown sugar over the top of the tart; if there is not enough liquid in the tart to cause the brown sugar to bubble under broiler, sprinkle 1/2 to 1 tablespoon grapefruit juice over the sugar before broiling. Return to the oven and broil 4 minutes or until bubbly.
9. Remove from oven and allow to cool on rack.
