The herb's licorice flavor combines wonderfully with the citrus tang of grapefruit in this refreshing and light tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 tarts
Number Of Ingredients 12
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love