Creamy Pink Grapefruit Tart

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.

Yield: Makes 8 to 10 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 51%
  • Protein: 4.9g
  • Fat: 16g
  • Saturated fat: 9.5g
  • Carbohydrate: 30g
  • Fiber: 0.5g
  • Sodium: 125mg
  • Cholesterol: 128mg

Ingredients

  • 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

Preparation

  1. 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. 2. Bake in a 325° oven until crust is pale gold, 25 to 30 minutes. Let cool.
  3. 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. 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. 5. Let tart cool on a rack at least 45 minutes. Serve slightly warm or chilled, with sweetened whipped cream and grapefruit segments.
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