Ruby Red Grapefruit Tart

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By: Dana McCauley

Bracing yet sweetly satisfying, the filling for this tart is a gorgeous deep pink colour that no one will be able to resist.

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.

Serving(s): 8

Also in this menu:

Elegant and easy for Easter

Source

Homemakers Magazine: April 2002

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