At one of my last visits in Paris, I ate a phenomenal red grapefruit tart at a beautiful patisserie called Hugo et Victor. Once I got back home I just had to make my own version, and a few test-recipes later, this tart came out of the over!
It’s beautiful, delicious and just perfect for the winter (and also for Valentine’s day!). If you like grapefruits you really should try it.
Photo: Natalie Levin
Red Grapefruit Tart
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter (cut into cubes)
- 50 grams icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 2-3 tbsp. cold milk
Almond and grapefruit cream:
- 100 grams soft butter
- 100 grams sugar
- 1 large egg
- 1 tbsp. red grapefruit juice
- zest of 1/2 red grapefruit
- 100 grams almond meal
- 1 tsp. all-purpose flour
For red grapefruit cream:
- 3 large eggs
- 120 grams sugar
- 75 ml. grapefruit juice
- Whole grapefruit zest
- 100 grams soft butter (cut into cubes)
- A little red food coloring (optional)
For red grapefruit fan:
- 4 large red grapefruits (cut into segments)
- Simple syrup for brushing
- Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
- Add milk gradually and continue to process just until large clumps of dough form.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.
- Cool slightly at room temperature.
- Almond and grapefruit cream: in a small bowl, whisk butter and sugar into a smooth mixture.
- Add egg, juice and grapefruit zest and continue to whisk until blended.
- Add ground almonds and flour and mix with a spatula until you get a smooth and thick cream.
- Pour the cream into the crust, and smooth the top.
- Bake for 10-12 minutes or until golden and set.
- Cool completely before filling and decoration.
- Grapefruit cream: in a bowl of a mixer with a whipping-attachment put eggs and sugar and whip for 3-4 minutes on high speed until the mixture is light and airy.
- Meanwhile boil the juice and grapefruit zest in a small saucepan.
- When juice is boiling, add half of it into the egg mixture while whipping quickly.
- Transfer the egg mixture to the pan with the rest of the juice and mix.
- Cook while whisking for about 3-4 minutes, until the cream thickens.
- Remove from heat, let cool for 5-10 minutes, then add the butter and stir until smooth.
- Cool the cream completely in the refrigerator until use.
- Pour the cold cream on the baked tart and level the top.
- Brush the slices of grapefruit with a little sugar syrup and arrange in a fan on top of the cream. Serve immediately.
- Keep in a sealed container in the refrigerator up to 2 days.
- You can use oranges or lemons instead of grapefruit.
Photo: Natalie Levin