Pink Grapefruit Tart
Pink Grapefruit Tart
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 2 tsp sugar
- ¼ tsp salt
- ½ cup (115 g) cold unsalted butter, thinly sliced
- ⅓ cup (75 ml) ice water
- ¾ cup (160 g) sugar
- ¼ cup (35 g) cornstarch
- 1 pink grapefruit, zest finely grated, plus more for serving (optional)
- 2 eggs
- 2 egg yolks
- 1 cup (250 ml) water (see note)
- ¾ cup (180 ml) pink grapefruit juice, freshly squeezed
- 2 tbsp (30 ml) lemon juice
- 1 pinch salt
- 2 tbsp unsalted butter, softened
- 2 tbsp (30 ml) water
- ½ cup (105 g) sugar
- 3 tbsp (45 ml) clear corn syrup
- 2 egg whites
- ¼ tsp (1 ml) vanilla
Instructions
- In a bowl, combine the flour, sugar and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and combine just until the dry ingredients are moistened, making sure to leave pieces of butter intact. The dough will be soft and sticky.
- On a floured work surface, roll the dough out to form a 10 x 6-inch (25 x 15 cm) rectangle. Using a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 30 minutes.
- On a floured work surface, roll the dough out to form an 11-inch (28 cm) circle. Add more flour as needed. Line a 9-inch (23 cm) tart pan with removable bottom with the dough. Prick all over with a fork. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Cover the dough with a sheet of foil and fill with dried beans or ceramic pie weights. Bake for 25 minutes. Remove the beans and foil. Bake for another 15 minutes or until the crust is golden. Let cool on a wire rack.
Pink Grapefruit Tart