Grapefruit Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 [5.3 oz] package pure butter shortbread
3 T sugar
2 T butter, melted
1/2 cup sugar
6 T cornstarch
1/8 tsp salt
2 cups fresh red grapefruit juice
4 egg yolks
3 T butter
2 T grated red grapefruit rind
3 red grapefruit, peeled and sectioned
2 T sugar
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Directions: |
Directions:Process shortbread in a blender or food processor until graham cracker crumb consistency [about 1⅓ cup crumbs].
Stir together shortbread crumbs, 3 T sugar, add 2 T melted butter in a small bowl.
Press mixture lightly into a greased 9 inch tart pan.
Bake at 350º for 10 to 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 yolks.
Cook over medium high heat, whisking constantly, 10 to 12 minutes or until mixture thickens and boils. Remove from heat; stir in 3 T butter and rind.
Pour filling into prepared tart shell.
Cover surface of filling directly with plastic wrap. Chill 2½ hours.
Place red grapefruit sections in an 8 inch baking dish.
Sprinkle with 2 T sugar and chill until ready to assemble. Drain grapefruit.
Arrange segments, with outer part of segments facing the edge around border of tart.
Arrange remaining segments around tart, slightly over lapping to cover filling completely.
Serve immediately. Chill leftovers. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Personal
Notes: |
Personal
Notes: For picture perfect grapefruit segents, follow these easy steps:
> Using a sharp, thinbladed knife, cut a 1/4 inch thick slice from each end of the grapefruit.
> Place a flat end down on a cutting board and remove the peel in strips, cutting from top to bottom following the curvaure of the fruit. Remove any remaining bitter white pith.
> Holding the peeled grapefruit in the palm of your hand, slice between the membranes, and gently remove the whole segment
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