Best Grapefruit Tart Recipes

PINK GRAPEFRUIT TART WITH EDAMAME ICE CREAM AND BLACK SESAME SEEDS

Steps:

• For pink grapefruit marmalade:
• Cook rind in heavy medium saucepan of boiling water 1 minute; drain. Bring more water to boil in same pan; add rind, boil 1 minute, and drain. Repeat 3 more times (for total of 5 times).
• Combine blanched rind, sugar, grapefruit juice, and star anise in same medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low and simmer until mixture is almost dry, stirring occasionally, about 18 minutes. Discard star anise. Transfer mixture to mini processor and puree until smooth. Transfer marmalade to small bowl. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
• For pastries:
• Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter; using on/off turns, cut in butter until fine meal forms. Add whipping cream; blend until moist clumps form. Shape dough into thin square; wrap and chill 30 minutes.
• Line small baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch-thick square, trimming if necessary. Cut six 3x2-inch rectangles; transfer to prepared sheet. Cover and chill at least 30 minutes and up to 1 day.
• Preheat oven to 350°F. Bake pastries uncovered until pale golden but brown at edges, about 12 minutes. Cool pastries on sheet.
• For grapefruit:
• Preheat oven to 250°F. Line large rimmed baking sheet with parchment paper. Cut top and bottom 1/2 inch off each grapefruit. Stand each on 1 flat end. Following contour of fruit, cut off all peel and white pith. Working over bowl, cut grapefruits between membranes, releasing segments into bowl.
• Drain grapefruit segments well. Arrange segments, on sides and spaced apart, on prepared sheet. Bake segments until dry to touch but still moist inside, about 1 hour. Cool on sheet.
• Spread 1 tablespoon marmalade on each pastry. Place pastries on plates. Arrange 3 grapefruit segments on each. Scoop Edamame Ice Cream alongside, garnish with celery leaves, and sprinkle lightly with sesame seeds.
• *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

GRAPEFRUIT TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
• For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
• Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.

TART PINK GRAPEFRUIT MARMALADE

Steps:

• Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel, leaving just a thin layer on the peel. Discard the pith. Cut the peel into thin (1/8 inches thick) slices and place in a medium bowl. (I found this easiest do do by cutting the peel in about 8 sections - I could then flatten it out and remove most of the white pith with my knife).
• Cut the grapefruit into sections, removing the membrane and seeds. Add the sections and any juice to the bowl. Stir in sugar. Cover and refrigerate for 24 hours - this is to tenderize the peel.
• Stir the orgeat and pectin into the bowl. Transfer to the bread pan fitted with the kneading paddle. Select the jam cycle and start.
• Scrape down the sides 5 and 10 minutes into the cycle.
• Transfer the marmalade to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated for 4 to 6 weeks.
• Note1: Orgeat syrup is an almond-flavored syrup. It is used in cocktails or to flavor coffees.
• Note2: This makes a tart, English-style marmalade. For a sweeter marmalade, increase the sugar to 2 cups and the orgeat to 1/3 cup.

GRAPEFRUIT TART

Steps:

• Roll out dough with a floured rolling pin into a 13-inch round on a floured surface and fit into tart pan (if pastry breaks, press together with your fingers). Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork. Chill 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights. Bake in middle of oven 10 minutes, then carefully remove foil and weights and bake shell until golden, 13 to 15 minutes more. Transfer shell in pan to a rack to cool.
• Make filling just before serving:
• Cut peel, including all white pith, from fruit with a sharp paring knife, then cut segments free from membranes and pat dry with paper towels. Squeeze 3 tablespoons juice from membranes into a bowl. Whisk together mascarpone, candied ginger, 2 tablespoons juice, and 2 tablespoons confectioners sugar. Add remaining tablespoon juice if mixture is too thick.
• Spread ginger mascarpone evenly in tart shell and top decoratively with fruit. Dust with remaining 2 tablespoons confectioners sugar and serve immediately.

GRAPEFRUIT CUSTARD TART WITH CHOCOLATE-PECAN CRUST

Steps:

• Crust:.
• In a small bowl, combine the pecans, sugar and melted butter.
• Pat into a 9" glass pie dish. Chill for 30 minutes.
• Preheat oven to 375°F.
• Bake for 10 minutes. Set aside to cool to room temperature.
• Spread the melted chocolate over the inside of the crust and set aside.
• Custard Filling:.
• In a 2-quart saucepan, melt the butter over medium heat. Add the sugar and stir until dissolved.
• Add the cream, 1/2 cup grapefruit juice, the orange juice, eggs and grapefruit zest.
• Sprinkle the gelatin over the remaining grapefruit juice and set aside.
• Cook the cream-citrus mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not allow it to boil.
• Add the gelatin mixture and stir until dissolved.
• Cool to room temperature.
• Pour custard into the chocolate-coated crust and refrigerate until set, about 2 hours.
• Serve with whipped cream.

TART GRAPEFRUIT COOLER

Steps:

• In a bowl or pitcher, combine cranberry juice, grapefruit juice, sugar and lemon juice. Cover and refrigerate. Just before serving, stir in soda.

GRAPEFRUIT TART

Steps:

• Process shortbread in a blender or food processor until graham cracker crumb consistency (about 1 1/3 cup crumbs).
• Stir together shortbread crumbs, 3 tablespoons sugar, and 2 tablespoons melted butter in a small bowl. Press mixture lightly into a greased 9-inch tart pan.
• Bake at 350 degrees for 10-12 minutes or until lightly browned. Set aside.
• Combine 1/2 cup sugar, cornstarch, and salt in a medium-size heavy saucepan. Whisk in juice and egg yolds. Cook over medium-high heat, whisking constantly, 10-12 minutes or until mixture thickens and boils. Remove from heat; stir in 3 tablespoons butter and rind.
• Pour filling into prepared tart shell. Cover surface of filling directly with plastic wrap. Chill 2 1/2 hours.
• Place red grapefruit sections in an 8-inch baking disk. Sprinkle with 2 tablespoons sugar, and chill until ready to assemble. Drain grapefruit before assembly.
• Arrange segments, with outer part of segments facing the edge, around border of tart. Arrange remaining segments around tart, slightly overlapping to cover filling completely. Serve immediately. Chill leftovers.
• To make ahead: Prepare crust and filling up to 2 days ahead, but do not top with fruit. Top with grapefruit just before serving.

GRAPEFRUIT TART

Steps:

• Place a rack in the middle of the oven and one in the top (if using an electric oven). Heat to 350 degrees.
• Arrange the grapefruit sections in the crust in a pinwheel design. In a small bowl, combine the cornstarch, 1/2 cup brown sugar, grapefruit rind and grapefruit juice. Stir to mix well.
• Spoon the 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. Place on the middle rack of the oven, and bake for 30 minutes. Remove from the oven, and turn the oven to broil.
• Sprinkle the remaining 2 tablespoons of brown sugar over the top of the tart; if there isn't enough liquid in the tart to cause the brown sugar to bubble under the broiler, sprinkle 1/2 to 1 tablespoon of grapefruit juice over the sugar before broiling. Return to the oven, and broil for 4 minutes, or until bubbly. Remove from oven, and cool on a rack.

GRAPEFRUIT TART WITH TARRAGON CREAM

Steps:

• Using a paring knife, slice between the sections and membranes of the grapefruit; remove the segments whole. Transfer segments to an airtight container, and chill.
• Scrape the vanilla seeds into a medium saucepan, and add pod. Add milk, 1/4 cup sugar, and 2 sprigs tarragon.
• Place the pan over high heat. Stir to combine, and bring to a boil. Remove pan from heat; cover. Steep 20 minutes. Strain, and discard vanilla pod and tarragon sprigs.
• Prepare an ice bath. In a small bowl, whisk together cornstarch and remaining 6 tablespoons sugar. Break 2 eggs into a bowl; whisk. Add cornstarch mixture; whisk thoroughly.
• Bring infused milk to a boil again, and pour over egg mixture, whisking constantly. Return milk-egg mixture to the saucepan, and set over medium heat. Bring to a boil, whisking constantly. Continue whisking until very thick, about 3 minutes.
• Remove pan from heat, and transfer mixture to a medium bowl. Place bowl in ice bath, and let sit, whisking occasionally, until cool. Lay a piece of plastic wrap directly on surface to prevent a skin from forming, and transfer pastry cream to the refrigerator.
• Heat the oven to 350 degrees. and line a baking sheet with parchment; set aside. In a small bowl, whisk together remaining egg and 1 tablespoon heavy cream; set egg wash aside.
• On a lightly floured work surface, roll out 1 sheet puff pastry just enough to smooth the creases. Cut a 5-by-10-inch rectangle, and place the rectangle on the baking sheet; chill. Using a paring knife or a leaf-shaped cookie cutter, cut 22 small leaves from the pastry scraps.
• Remove rectangle from the refrigerator. Brush the bottoms of the leaves with a dab of water; place them around the perimeter of the rectangle, arranging them in an overlapping pattern. Prick the inside of the rectangle with the tines of a fork. Brush pastry with egg wash; return to refrigerator.
• Repeat Steps 8 and 9 with the remaining sheet puff pastry.
• Bake both pieces of pastry until puffed and golden brown, about 35 minutes. Transfer shells to a wire rack to cool completely.
• When ready to serve, lightly brush the remaining 4 tarragon sprigs with remaining egg wash; sprinkle with superfine sugar. Dry on unlined baking sheet, about 30 minutes.
• Whip remaining 1/2 cup heavy cream until soft peaks form. Place pastry cream in a medium bowl, and whisk to loosen; fold in whipped cream. Spoon half of the pastry cream onto each pastry shell, and smooth with an offset spatula. Top with alternating pink- and white-grapefruit segments; garnish with sugared tarragon sprigs. Slice each tart into four pieces; serve.

TART 'N' SWEET GRAPEFRUIT PEEL

Steps:

• With a sharp knife, score each grapefruit into four wedge-shaped sections. Loosen and remove peel with a spoon (save fruit for another use). Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Drain. Repeat process twice, draining each time. Cool for 5 minutes. Carefully scrape excess pulp from peel. Cut into 1/4-in. strips. , In another saucepan, combine 1-1/2 cups sugar, water, honey and salt. Cook over medium heat until sugar is dissolved. Add grapefruit strips; boil gently for 50-60 minutes or until almost all of the syrup is absorbed and peel is transparent, stirring occasionally (watch carefully to prevent scorching)., Drain strips in a colander; let stand for 10 minutes. Sprinkle remaining sugar into an ungreased 15x10x1-in. pan. Sprinkle strips over sugar; toss to coat. Let stand for 8 hours or overnight, tossing occasionally. Store in an airtight container for up to 3 weeks.