Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. Set this recipe aside for Easter or Mother’s Day.
What does one make for a football and dessert party? Considering the season, my schemings first turn to creamy pumpkin, crisp apple, or juicy pear – the fruits of the season. And spices…oh, there should be spices! Cinnamon and nutmeg and ginger. Ah, gingerbread. Gingerbread…and pear. Gingerbread Pear Upside Down Cake, warm and comforting; a celebration of Autumn. YES!
How I got from those thoughts to a refreshingly light pink-grapefruit tart, I haven’t a clue. Oh, but I’m so glad I did!
Refreshing Pink Grapefruit Tart
Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. A press-in crust keeps the fuss-factor down.
- 1 ⅓ cups all-purpose flour
- 5 Tablespoons sugar
- ½ teaspoon salt
- 9 Tablespoons unsalted butter, melted
- 3 large eggs, beaten
- ⅔ cup heavy whipping cream
- ⅔ cup sugar
- ¼ teaspoon salt
- 1 ½ teaspoons pink grapefruit zest
- ⅔ cup pink grapefruit juice
- Sweetened whipped cream, for garnish
- Preheat oven to 350⁰ F. In a medium bowl, combine flour, sugar, salt and melted butter. Pat dough on the bottom and up the sides of a 9” tart pan. Bake about 20 minutes until beginning to brown. Remove from oven and cool 30 minutes.
- Beat together eggs, whipping cream, sugar, salt, grapefruit zest and grapefruit juice. Pour into tart shell and bake about 30 minutes or until filling jiggles only slightly in center.
- Let cool on rack for 30 minutes, transfer to refrigerator and cool completely. Serve with sweetened whipped cream.
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