Grapefruit Tart

By • March 6, 2011 • 39 Comments

58 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Grapefruit is pretty much the king of winter fruit in this neck of the wood, so I wanted to play around and see if it might work in a custard tart - and it does! Inspired by and adapted from the Nellie & Joe's Key Lime Pie recipe, the one on the back of the bottle - my favorite. - mrslarkinmrslarkin

Food52 Review: Lovely, light, and luscious, mrslarkin's grapefruit tart takes a fruit some of us associate primarily with breakfast (or dieting!) and turns it into a masterpiece. With just the right amount of sweetness, it was refreshing without being bitter as well as being delightfully different -- and, we should add, very pretty. We tested it twice; once with a homemade gluten-free crust, and the next with mrslarkin's spot-on directives for the pastry. Both received rave reviews (think of an office full of people humming with pleasure). We’re looking forward to making it again with the Campari!
- wssmom
wssmom

Serves 8

for the dough (makes enough for 4 tarts, or see step 6 for a single crust)

  • 630 grams all-purpose unbleached flour (about 5 cups)
  • 2 1/2 teaspoons kosher salt
  • 11 ounces cold unsalted butter (2 3/4 sticks), cubed
  • 6 ounces cold vegetable shortening (12 tablespoons)
  • 1/2 to 2/3 cups ice water
  1. Place flour and salt in bowl of food processor. Pulse to combine.
  2. Add butter cubes to flour and pulse 5 or 6 times to combine.
  3. Add chunks of shortening to flour mixture. Pulse to combine, while simultaneously pouring ice water through the feed tube. Mix just until incorporated and dough just starts forming a ball. You might not need all the ice water.
  4. Flour a work area and turn the dough out. Gather into a ball. Cut into 4 equal parts. Weigh them out to get even pieces, if you have a kitchen scale.
  5. Gently form each piece into a flat round disk and wrap in plastic wrap. Refrigerate at least two hours. Dough can be kept in the refrigerator for 5 days, or frozen for one month. Store in zipper freezer bags.
  6. This is my go-to pie/tart/quiche crust. I know making 4 crusts seems a bit daunting, but once you have it made, it keeps great in the freezer! Here are the measurements for one crust, in case you want one and only one (hope I did the math right): 158 g flour (about 1 ¼ cup flour), ½ teaspoon kosher salt, 2 ¾ ounces cold butter (5 ½ tablespoons), 1 ½ ounces cold vegetable shortening (3 tablespoons), 2 – 3 tablespoons ice water

for the tart

  • 2 ruby red grapefruit, washed/scrubbed
  • one 14 ounce can of sweetened condensed milk
  • 3 large egg yolks
  • 2 tablespoons fresh grapefruit zest, grated with a microplane grater
  • 1/2 cup fresh squeezed grapefruit juice, from 1 of the 2 grapefruits, with pulp, seeds removed
  • 1 round of tart dough, or 1 single-crust store-bought dough
  • 1 round slice of grapefruit, with peel, about 1/4" thick, cut into 8 triangular segments
  • turbinado sugar
  • whipped cream (I like it unsweetened, but you can sweeten it if desired)
  1. Place one round of dough, or your store bought dough, between two pieces of plastic wrap. Roll out dough to about 1/8" thick. Place tart pan over dough to check for size. You want some overhang, so make it about an 11" circle, which is roughly the width of the plastic wrap.
  2. Peel the top plastic wrap off of the dough. Loosely roll the dough up onto your well-floured rolling pin, as if you were wrapping the rolling pin with the dough, while pulling off the bottom plastic. Slowly unroll crust over an 8" or 9" tart pan with removable bottom. Gently press the dough into the sides/corners of the pan. Nudge the excess dough down a bit to slightly fatten (as in make chubby) the edges. Trim excess dough by rolling the pin against the dough and the top edge of the pan, reserving scraps to patch any holes or thin spots. Then gently press against the sides to slightly flatten (as in make skinny) and make the sides of the tart dough rise up a tiny bit over the top of the tart pan. When baking, the tart will shrink, so it's good to have a teeny bit of extra height here, about 1/8".
  3. Preheat oven to 400 degrees F. While oven is preheating, chill the tart shell in the refrigerator for about 20 minutes.
  4. To blind bake the crust, place tart on a sheet pan. Prick bottom of tart all over with the tines of a fork. Place a sheet of parchment over the crust and fill with uncooked rice, beans or pie weights. Make sure to bank the sides with rice. Bake for 20 minutes.
  5. Remove tart pan and carefully remove parchment and rice. Place tart pan (still on the sheet pan) back in the oven and bake for another 5 or so minutes until just beginning to brown.
  6. While tart shell is baking, prepare the filling.
  7. In a bowl, combine milk, egg yolks, zest and grapefruit juice. Stir until smooth. Let stand 15 minutes or so.
  8. When the tart shell is done, remove to a cooling rack for at least 10 minutes. Reduce heat to 350 degrees F.
  9. Pour custard into tart shell and bake for 20 minutes, or until set in the middle.
  10. Remove to a cooling rack for 15 minutes and refrigerate for a few hours, or serve room temperature.
  11. Unmold and serve slices of the tart with whipped cream and a segment of grapefruit dredged in turbinado sugar, for a yummy sweet, sour and crunchy bite.
  12. I found adding 1 tablespoon of Campari to the filling mixture lends a soft peachy blush - and a little more bitterness. If you're a bitters fan, you might enjoy this. Reduce the zest to 1 tablespoon if using the Campari.
Jump to Comments (39)

Tags: Campari, citrus, delicious, winter

Comments (39) Questions (0)

Default-small
Default-small
3-bizcard

almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Amazing, really YUM!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you kindly, sdebrango!

Dsc_0008-002

almost 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

this looks wonderful. yum!!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thank you em-i-lis!

Dsc_0008-002

almost 3 years ago em-i-lis

Emily is a trusted source on General Cooking.

Have mercy, mrslarkin. This is magnificent. I just made it and am sitting here savoring every bite. My hubby is out, kids with their grandparents, and truly, I couldn't be happier. This is right up my alley with the sour-sweet-bitter profile. I just raved about it and posted a pic on my blog. Many thanks!!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! I'm so happy to hear that! Thank you so much for letting me know!

Default-small

almost 4 years ago zest in the midwest

I served this tart at a dinner party I hosted this weekend. It was perfect! I was tempted to use store bought crust (because I had so many other items to prepare) but just couldn't bring myself to do it. The crust was super easy and came out beautifully. All of my guests could not get over how delicious it was. I served it with barely sweetened whipped cream and a garnish of lime zest. This is definitely my new go-to dessert - I can't wait to experiment with other variations!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is really great to hear, zest! Thank you so much for letting me know. Makes my day. I would love to try it with Meyer lemon.

Img_7818

almost 4 years ago EmilyC

Looks delicious...simple yet elegant.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks very much EmilyC!

399571_2853636453848_1694221275_n

almost 4 years ago TiggyBee

Truly scrumptious... Love this!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Chitty Chitty Bang Bang, one of my favorite movies. Thanks TiggyBee!

Img__631-1_(1)

almost 4 years ago thirschfeld

this looks so good. I like that you weighed out your ingredients. I have been doing that more, but not near enough, in my recipes. So much more precise. The custard looks like it sets really well and it doesn't look sickeningly sweet either, my kind of tart.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, thirschfeld. I made another one today in the smaller tart pan, with a little Campari for color (still not very pink I'm afraid) and I left the pulp in the juice this time. It looks real pretty. It's sweet but not too much. I used the plain dough for that reason - didn't want to go overboard on the sweetness.

Default-small

almost 4 years ago Arathi

This sounds fantastic. It is definitely in my near future!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, Arathi! Let me know if you do try it.

Img_1958

almost 4 years ago gingerroot

What a beauty of a tart! Grapefruit is one of my favorites...this sounds amazing.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you gingeroot!! It's so easy, and so delicious! I heart grapefruit too!

Green_apple_card

almost 4 years ago TasteFood

I agree with kmartinelli - what a brilliant use of grapefruit!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you TasteFood!

Katherine_photo

almost 4 years ago kmartinelli

Oh wow! I love grapefruit, I love key lime pie, and I can't believe it never occurred to me to put the two together. I cannot wait to try this! We have some incredible Jaffa red grapefruits right now.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Those Jaffa reds sound great, km! Let me know if you try it!

Newliztoqueicon-2

almost 4 years ago Lizthechef

Nice photo and a winner of a tart!!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much, Liz!

Phoenix

almost 4 years ago Phoenix Helix

Yummmm. I love grapefruit & know what a challenge it is to transfer that flavor to a confection. I love hearing about everyone's experiments & am so glad yours turned out well! Gorgeous photo, too.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, BB! I love that bitter/sweet/sour taste!

Summer_2010_1048

almost 4 years ago Midge

Yum! The condensed milk is a stroke of genius. My own grapefruit tart attempt was a total flop.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Midge. I'm curious what went wrong with yours? Share, please!

Summer_2010_1048

almost 4 years ago Midge

I like bitter, but it was bitter overload.

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks lovely, mrslarkin! (as I expected) Great idea.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you hla!!

Christine-28_small(1)

almost 4 years ago cheese1227

OK. This is lovely. But you are NOT going to believe what Eliza and I have been working on all day!!! Something very similiar, I am afraid.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! I wish mine were pink-er. Might try the next batch with some Campari. I want to see yours!! Submit!

Christine-28_small(1)

almost 4 years ago cheese1227

I under stand the need for pink. Here's a hint. DON'T try pom juice. Turns brown with heat. Got something the color of pea soup!

Img_0913

almost 4 years ago Ooolala

Wow! I love grapefruit more than life itself this looks phenomenal!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks Ooolala! I love it too!

Me

almost 4 years ago wssmom

woo-hoo! an inside-the-park home run on the grapefruit league! can't wait to try it!

Me

almost 4 years ago wssmom

(sorry, drove by the Mets spring training camp (a/k/a grapefruit league) today and couldn't resist ... :)

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hee!! Thanks wssmom!! Let me know if you do!