by mrslarkin
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wssmom's Testing Notes:
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Expand630 grams all-purpose unbleached flour (about 5 cups) Ask a question about this ingredient
2 1/2 teaspoons kosher salt Ask a question about this ingredient
11 ounces cold unsalted butter (2 3/4 sticks), cubed Ask a question about this ingredient
6 ounces cold vegetable shortening (12 tablespoons) Ask a question about this ingredient
1/2 to 2/3 cup ice water Ask a question about this ingredient
Place flour and salt in bowl of food processor. Pulse to combine.
Ask a question about this stepAdd butter cubes to flour and pulse 5 or 6 times to combine.
Ask a question about this stepAdd chunks of shortening to flour mixture. Pulse to combine, while simultaneously pouring ice water through the feed tube. Mix just until incorporated and dough just starts forming a ball. You might not need all the ice water.
Ask a question about this stepFlour a work area and turn the dough out. Gather into a ball. Cut into 4 equal parts. Weigh them out to get even pieces, if you have a kitchen scale.
Ask a question about this stepGently form each piece into a flat round disk and wrap in plastic wrap. Refrigerate at least two hours. Dough can be kept in the refrigerator for 5 days, or frozen for one month. Store in zipper freezer bags.
Ask a question about this stepThis is my go-to pie/tart/quiche crust. I know 4 crusts seems a bit daunting, but once you have it made, it keeps great in the freezer! Here are the measurements for one crust, in case you want one and only one (hope I did the math right): 158 g flour (about 1 ¼ cup flour), ½ teaspoon kosher salt, 2 ¾ ounces cold butter (5 ½ tablespoons), 1 ½ ounces cold vegetable shortening (3 tablespoons), 2 – 3 tablespoons ice water
Ask a question about this step2 ruby red grapefruit, washed/scrubbed Ask a question about this ingredient
one 14 ounce can of sweetened condensed milk Ask a question about this ingredient
3 large egg yolks Ask a question about this ingredient
2 tablespoons fresh grapefruit zest, grated with a microplane grater Ask a question about this ingredient
1/2 cup fresh squeezed grapefruit juice, from 1 of the 2 grapefruits, with pulp, seeds removed Ask a question about this ingredient
1 round of tart dough, or 1 single-crust store-bought dough Ask a question about this ingredient
1 round slice of grapefruit, with peel, about 1/4" thick, cut into 8 triangular segments Ask a question about this ingredient
turbinado sugar Ask a question about this ingredient
whipped cream (I like it unsweetened, but you can sweeten it if desired) Ask a question about this ingredient
Place one round of dough, or your store bought dough, between two pieces of plastic wrap. Roll out dough to about 1/8" thick. Place tart pan over dough to check for size. You want some overhang, so make it about an 11" circle, which is roughly the width of the plastic wrap.
Ask a question about this stepPeel the top plastic wrap off of the dough. Loosely roll the dough up onto your well-floured rolling pin, as if you were wrapping the rolling pin with the dough, while pulling off the bottom plastic. Slowly unroll crust over an 8" or 9" tart pan with removable bottom. Gently press the dough into the sides/corners of the pan. Nudge the excess dough down a bit to slightly fatten (as in make chubby) the edges. Trim excess dough by rolling the pin against the dough and the top edge of the pan, reserving scraps to patch any holes or thin spots. Then gently press against the sides to slightly flatten (as in make skinny) and make the sides of the tart dough rise up a tiny bit over the top of the tart pan. When baking, the tart will shrink, so it's good to have a teeny bit of extra height here, about 1/8".
Ask a question about this stepPreheat oven to 400 degrees F. While oven is preheating, chill the tart shell in the refrigerator for about 20 minutes.
Ask a question about this stepTo blind bake the crust, place tart on a sheet pan. Prick bottom of tart all over with the tines of a fork. Place a sheet of parchment over the crust and fill with uncooked rice, beans or pie weights. Make sure to bank the sides with rice. Bake for 20 minutes.
Ask a question about this stepRemove tart pan and carefully remove parchment and rice. Place tart pan (still on the sheet pan) back in the oven and bake for another 5 or so minutes until just beginning to brown.
Ask a question about this stepWhile tart shell is baking, prepare the filling.
Ask a question about this stepIn a bowl, combine milk, egg yolks, zest and grapefruit juice. Stir until smooth. Let stand 15 minutes or so.
Ask a question about this stepWhen the tart shell is done, remove to a cooling rack for at least 10 minutes. Reduce heat to 350 degrees F.
Ask a question about this stepPour custard into tart shell and bake for 20 minutes, or until set in the middle.
Ask a question about this stepRemove to a cooling rack for 15 minutes and refrigerate for a few hours, or serve room temperature.
Ask a question about this stepUnmold and serve slices of the tart with whipped cream and a segment of grapefruit dredged in turbinado sugar, for a yummy sweet, sour and crunchy bite.
Ask a question about this stepI found adding 1 tablespoon of Campari to the filling mixture lends a soft peachy blush - and a little more bitterness. If you're a bitters fan, you might enjoy this. Reduce the zest to 1 tablespoon if using the Campari.
Ask a question about this stepHave mercy, mrslarkin. This is magnificent. I just made it and am sitting here savoring every bite. My hubby is out, kids with their grandparents, and truly, I couldn't be happier. This is right up my alley with the sour-sweet-bitter profile. I just raved about it and posted a pic on my blog. Many thanks!!
Yay! I'm so happy to hear that! Thank you so much for letting me know!
I served this tart at a dinner party I hosted this weekend. It was perfect! I was tempted to use store bought crust (because I had so many other items to prepare) but just couldn't bring myself to do it. The crust was super easy and came out beautifully. All of my guests could not get over how delicious it was. I served it with barely sweetened whipped cream and a garnish of lime zest. This is definitely my new go-to dessert - I can't wait to experiment with other variations!
That is really great to hear, zest! Thank you so much for letting me know. Makes my day. I would love to try it with Meyer lemon.
Chitty Chitty Bang Bang, one of my favorite movies. Thanks TiggyBee!
this looks so good. I like that you weighed out your ingredients. I have been doing that more, but not near enough, in my recipes. So much more precise. The custard looks like it sets really well and it doesn't look sickeningly sweet either, my kind of tart.
Thanks, thirschfeld. I made another one today in the smaller tart pan, with a little Campari for color (still not very pink I'm afraid) and I left the pulp in the juice this time. It looks real pretty. It's sweet but not too much. I used the plain dough for that reason - didn't want to go overboard on the sweetness.
What a beauty of a tart! Grapefruit is one of my favorites...this sounds amazing.
Thank you gingeroot!! It's so easy, and so delicious! I heart grapefruit too!
I agree with kmartinelli - what a brilliant use of grapefruit!
Oh wow! I love grapefruit, I love key lime pie, and I can't believe it never occurred to me to put the two together. I cannot wait to try this! We have some incredible Jaffa red grapefruits right now.
Nice photo and a winner of a tart!!
Yummmm. I love grapefruit & know what a challenge it is to transfer that flavor to a confection. I love hearing about everyone's experiments & am so glad yours turned out well! Gorgeous photo, too.
Yum! The condensed milk is a stroke of genius. My own grapefruit tart attempt was a total flop.
Thanks, Midge. I'm curious what went wrong with yours? Share, please!
This looks lovely, mrslarkin! (as I expected) Great idea.
OK. This is lovely. But you are NOT going to believe what Eliza and I have been working on all day!!! Something very similiar, I am afraid.
Thanks! I wish mine were pink-er. Might try the next batch with some Campari. I want to see yours!! Submit!
I under stand the need for pink. Here's a hint. DON'T try pom juice. Turns brown with heat. Got something the color of pea soup!
Wow! I love grapefruit more than life itself this looks phenomenal!
woo-hoo! an inside-the-park home run on the grapefruit league! can't wait to try it!
(sorry, drove by the Mets spring training camp (a/k/a grapefruit league) today and couldn't resist ... :)
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Amazing, really YUM!