Grapefruit Tart

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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