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Creamy Pink Grapefruit Tart

Ann Stratton
Total time 2 hrs, 30 mins
Yield Makes 8 to 10 servings
Jeanne Walker substituted grapefruit juice for lime in a traditional Key lime pie. For the best color, use a deep pink to red variety of grapefruit. You can bake the tart up to 1 day ahead; chill airtight. PREP AND COOK TIME: About 1 1/4 hours, plus 1 1/4 hours to cool.


  • 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

Nutrition Information

  • 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

  1. 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.

  2. Bake in a 325° oven until crust is pale gold, 25 to 30 minutes. Let cool.

  3. 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.

  4. 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.

  5. Let tart cool on a rack at least 45 minutes. Serve slightly warm or chilled, with sweetened whipped cream and grapefruit segments.