Wednesday, February 25, 2015

Pink Grapefruit Tart

Pink grapefruit tart from Dorie Greenspan's Baking Chez Moi is the chosen recipe for the online baking group Tuesdays With Dorie this week.

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.




6 comments:

  1. 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)

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  2. Beautiful 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!

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  3. yes, it takes good time management to get this one done. good shortcuts--looks lovely!

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  4. Yes, this is time consuming, but your tart looks lovely.

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  5. I had no idea canned grapefruit segments even existed, and it would definitely make the whole process easier -- good for you!

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  6. I've never sent the jarred grapefruit but that would have made the topping so much easier. Looks great!

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