Make Ahead
Grapefruit Tart
Popular on Food52
49 Reviews
Risottogirl
November 16, 2017
It's almost time for local grapefruit...will make this again...this time with homemade condensed milk and Campari. And I'll garnish with candied rind!
beejay45
July 12, 2017
Great to see so many other grapefruit lovers! It's my favorite citrus. I'm wondering if you reduced your juice (in the sense of heating it to decrease its volume so you wouldn't lose flavor) and made up the diff with Campari would that make it pinker without overloading the liquid element??? Going to give this a try. Thanks mrslarkin for another great recipe.
Adrienne
July 12, 2017
Oh I'd be curious to know the results. I've seen tarts where a small amount of Campari is added for flavor, but it never seems to be more than tablespoon.
beejay45
July 12, 2017
I'm a Campari lover, so maybe I need to develop a Campari tart. ;) Seriously, its flavor combined with grapefruit really does sound wonderful.
ChefJune
February 13, 2016
cannot believe I'm just seeing this today! Right up my alley. If only I had some condensed milk I would make it this weekend. You might even make me go out in the 20-degree temp to get some!
QueenSashy
February 12, 2016
I did not expect less from mrslarkin. This is such a treat, I love love love the scent of grapefruits. This is a keeper. Congratulations!
LeBec F.
January 30, 2016
what a luscious and refreshing winner! and the presentation photos are just terrific!
p.s. i've been reading a fascinating food history called Citrus and I've just learned that a significantly improved red/pink grapefruit was developed by a TX horticulturalist mid-20th c. and then improved greatly in 1984, with Rio Reds. They harvest them from Sept/Oct to April/May!
p.s. i've been reading a fascinating food history called Citrus and I've just learned that a significantly improved red/pink grapefruit was developed by a TX horticulturalist mid-20th c. and then improved greatly in 1984, with Rio Reds. They harvest them from Sept/Oct to April/May!
mrslarkin
January 30, 2016
Thanks LBF! I will look for that variety. Haven't seen them yet. I love food history books.
em-i-lis
January 13, 2012
this looks wonderful. yum!!
em-i-lis
January 14, 2012
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!!
zest I.
March 21, 2011
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!
mrslarkin
March 21, 2011
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.
thirschfeld
March 8, 2011
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.
mrslarkin
March 8, 2011
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.
gingerroot
March 8, 2011
What a beauty of a tart! Grapefruit is one of my favorites...this sounds amazing.
mrslarkin
March 8, 2011
Thank you gingeroot!! It's so easy, and so delicious! I heart grapefruit too!
kmartinelli
March 7, 2011
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.
Blissful B.
March 7, 2011
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.
cheese1227
March 6, 2011
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.
mrslarkin
March 6, 2011
Thanks! I wish mine were pink-er. Might try the next batch with some Campari. I want to see yours!! Submit!
cheese1227
March 6, 2011
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!
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