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Ingredients
- White grapefruit tart with sweet rye crust
- Youâll need
- For the crust:
- 1 cup rye flour
- 1/2 cup all-purpose flour
- 5 tablespoons cold unsalted butter, cut into small pieces
- A pinch kosher salt
- 1 tablespoon sugar
- 1 teaspoon vanilla mixed with 1/4 cup ice water
- For the curd filling:
- 6 egg yolks, lightly beaten
- 1 cup sugar (I used demerara, white will work just fine)
- Juice of one white grapefruit (they tend to be large, if yours is smaller, you may need two: mine produced a scant cup of juice)
- 5 tablespoons cold unsalted butter, cut into small pieces
- Zest of one white grapefruit
- For the candied grapefruit slice garnish:
- 1 large slice of grapefruit, taken from the middle of the grapefruit you use for juice
- 1/2 cup sugar
- 1/2 cup water
- Special equipment: 9 inch tart pan with a removable bottom
Directions
- Directions
- Make the dough: Mix the dry ingredients together in a bowl. Cut in the cold butter with your fingers, distributing large flakes throughout the mixture, breaking it up into pieces until the mixture has pieces of butter distributed heterogeneously throughout. Stir in the ice water/vanilla mixture. The dough should just hold together. If you need more water, add one teaspoon at a time until the dough just holds together when you squeeze it between your fingers.
- Gather the shaggy mass together, wrap it in plastic, press it into a disk, and refrigerate for 15 minutes.
- Meanwhile, make your curd filling. Heat the egg yolks, sugar, and grapefruit juice over low heat, stirring constantly, until the sugar dissolves. Continue to cook, stirring, for 12-15 minutes, over low heat. The curd should thicken, coating the back of a wooden spoon. Remove the curd from heat and allow to cool for several minutes. Piece by piece, stir in the butter pieces until they are fully incorporated. Stir in the zest. Set aside the curd to cool entirely.
- Preheat the oven to 425 degrees Fahrenheit. Roll out the pastry dough on a well-floured surface. It will be crumbly at first, so fold it back over on itself and continue to roll out until it forms a cohesive dough, about 1/4 inch thick. Gently drape the rolled out tart dough over the tart pan and press it in. Trim the edges so they are about 1/8 inch over the top of the pan, to allow for any shrinkage in the oven. Prick the bottom five or six times with the tines of a fork, and bake, keeping an eye on it so it doesnât over brown, for 20-25 minutes, until deep golden. Remove the baked crust and set aside to cool.
- If you want to make the candied grapefruit garnish, combine the 1/2 cup sugar and 1/2 cup water in a skillet and heat slowly until the sugar is combined. Bring it to a bare simmer, and add the slice of grapefruit. Cook, at the same bare simmer for about 30 minutes. Remove the grapefruit slice and transfer to a sheet of parchment paper to cool.
- To assemble, spoon the cooled curd filling into the cooled prebaked tart shell. Garnish with the candied grapefruit slice. Chill for at least an hour before serving.
- Read more: http://casayellow.com/2013/02/04/white-grapefruit-tart-with-sweet-rye-crust/#ixzz2OCiHnv4I
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