This recipe has four components. I used a couple of shortcuts because I was pressed for time. First you need a tart crust. I substituted a store bought pie crust. Next there is the lemon - almond cream. This is a simple mixture of butter, brown sugar, almond flour, lemon zest, and egg. Then there is the grapefruit cremeux, a wonderful cooked custard. I left out the Campari and wasn't able to think of a good non alcoholic substitute in the short time I devoted to this project. Finally you top the tart with grapefruit segments. I used jarred fruit brought to me by the family's shopper.
The lemon - almond cream and the grapefruit cremeux both require chilling, as does the completely assembled tart. If I make this again I will map out the time needed for all the parts before I start, working backwards from the time I want to serve the tart.
It tastes pretty good, and would be even better with a home made crust and an additional flavoring in the cremeux.
Beautiful tart! Using the jarred fruit is a brilliant shortcut since supreming the fruit takes such a looong time (and the segments aren't always as pretty as yours)
ReplyDeleteBeautiful tart! I enjoyed reading how you subbed in things to make it all a shorter process, etc. Jarred grapefruit sections, I would never have thought of that, but a good idea!
ReplyDeleteyes, it takes good time management to get this one done. good shortcuts--looks lovely!
ReplyDeleteYes, this is time consuming, but your tart looks lovely.
ReplyDeleteI had no idea canned grapefruit segments even existed, and it would definitely make the whole process easier -- good for you!
ReplyDeleteI've never sent the jarred grapefruit but that would have made the topping so much easier. Looks great!
ReplyDelete