- 1 1/2 cups all-purpose flour
- 1/2 cup (1/4 lb.) butter, cut into chunks
- 4 large eggs
- 1 teaspoon grated pink grapefruit peel
- 2/3 cup pink grapefruit juice with pulp
- 2/3 cup sugar
- 2/3 cup whipping cream
- Sweetened whipped cream and peeled grapefruit segments
- calories 285
- caloriesfromfat 51 %
- protein 4.9 g
- fat 16 g
- satfat 9.5 g
- carbohydrate 30 g
- fiber 0.5 g
- sodium 125 mg
- cholesterol 128 mg
How to Make It
In a food processor or bowl, combine flour and butter. Whirl or rub in with your fingers until fine crumbs form. Add 1 egg and whirl or stir with a fork just until dough holds together. Pat into a ball, then press evenly over bottom and up sides of a 9- to 10-inch tart pan with a removable rim.
Bake in a 325° oven until crust is pale gold, 25 to 30 minutes. Let cool.
Meanwhile, in a bowl, whisk together remaining 3 eggs, grapefruit peel and juice, sugar, and the 2/3 cup whipping cream. Set baked crust on oven rack and carefully pour in filling.
Bake in a 350° oven until filling jiggles only slightly in the center when pan is gently shaken and tart is golden at edges, 25 to 30 minutes.
Let tart cool on a rack at least 45 minutes. Serve slightly warm or chilled, with sweetened whipped cream and grapefruit segments.