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| General Category : Pastry-Sweet Pies and Tarts |
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| Food Group : Eggs, Grains, Fruits, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Other Criteria : Easter |
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| Bracing yet sweetly satisfying, the filling for this tart is a gorgeous deep pink colour that no one will be able to resist. |
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Ingredients
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Crust: |
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1 cup (250 mL) all-purpose flour |
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3 tbsp (45 mL) granulated sugar |
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1/2 cup (125 mL) cold butter |
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1 egg, beaten |
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Filling: |
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8 egg yolks |
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1 cup (250 mL) granulated sugar |
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1/4 cup (50 mL) cornstarch |
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1/2 cup (125 mL) grenadine |
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2 cups (500 mL) fresh red grapefruit juice |
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1 tbsp (15 mL) finely grated grapefruit peel |
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2 tbsp (30 mL) butter |
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Preparation
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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 375°F (190°C).
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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Source
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Homemakers Magazine: April 2002
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