Ruby Red Grapefruit Tart
- Peanut free
- Vegetarian
- Nut free
Ingredients
- Crust:
- 1 cup (250 mL) all-purpose flour
- 3 tbsp (45 mL) granulated sugar
- 1/2 cup (125 mL) cold butter
- 1 egg, beaten
- Filling:
- 8 egg yolks
- 1 cup (250 mL) granulated sugar
- 1/4 cup (50 mL) cornstarch
- 1/2 cup (125 mL) grenadine
- 2 cups (500 mL) fresh red grapefruit juice
- 1 tbsp (15 mL) finely grated grapefruit peel
- 2 tbsp (30 mL) butter
Preparation
Crust: Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg. Press dough together with hands until a smooth dough forms. Roll to fit a 10-in (25-cm) flan pan with removable bottom or a 9-in (23-cm) pie plate. Prick pastry all over with a fork. Chill for 20 minutes.
Preheat oven to 375F (190C). Bake on lower rack of preheated oven for 12 to 15 minutes or until lightly golden.
Filling: Whisk egg yolks until smooth and reserve.
Blend sugar, cornstarch, grenadine, grapefruit juice and peel in a saucepan until well combined. Place over medium-high heat and cook, stirring gently, until thickened, about 5 to 10 minutes.
Whisk in eggs and cook, stirring constantly for 2 minutes. Stir in butter. Cool to room temperature. Scrape into prepared pie shell.
Makes 8 servings.
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