Description
A refreshing Ruby Grapefruit Tart with a buttery crust and creamy filling, topped with vibrant grapefruit segments.
Ingredients
Scale
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (115 g) unsalted butter, cold and cubed
- ¼ cup (50 g) granulated sugar
- 1 egg yolk
- 2–3 tbsp cold water
- 1 cup (240 ml) milk
- 1 cup (240 ml) heavy cream
- 4 egg yolks
- ½ cup (100 g) granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 grapefruit
- 3–4 ruby grapefruits, segmented and membranes removed
- 2 tbsp honey or apricot jam (optional, for glaze)
Instructions
- Combine flour and sugar in a bowl.
- Cut in butter until mixture resembles crumbs.
- Add egg yolk and cold water, mixing until dough forms.
- Wrap and chill for 30 minutes.
- Roll dough and fit into a tart pan.
- Blind bake at 180°C (350°F) for 15–18 minutes, until golden. Cool.
- In a saucepan, heat milk, cream, and grapefruit zest until steaming.
- In a bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly pour hot milk mixture into yolks, whisking constantly.
- Return to saucepan and cook over medium heat until thickened.
- Stir in vanilla and let cool slightly before spreading into crust.
- Spread cooled pastry cream filling in tart shell.
- Arrange grapefruit segments neatly on top.
- (Optional) Brush fruit with warmed honey or apricot jam for a glossy finish.
- Refrigerate 1–2 hours before serving to set.
Notes
- Ensure the butter is cold for a flaky crust.
- Chilling the tart before serving enhances the flavors.
- Use fresh ruby grapefruits for the best taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg