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.

If you want your tart a little more “pink” try adding a dash of red food coloring.  I kept mine au naturale.

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

• Servings: One 9” Tart
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Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. A press-in crust keeps the fuss-factor down.

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Let cool on rack for 30 minutes, transfer to refrigerator and cool completely. Serve with sweetened whipped cream.