We adapted this recipe to work in a 12- x 8-inch rectangular or 9-inch round tart pan with a removable bottom as well as a 9-inch pie plate. Serve with whipped cream for an extra touch of sweetness.
1 (14.1-oz.) package refrigerated piecrusts
2 red or pink grapefruit
3/4 teaspoon kosher salt
3 large egg whites
2 large egg yolks
1/2 cup whipping cream, at room temperature
4 tablespoons butter, melted
1 cup sugar
3 tablespoons all-purpose flour
2 tablespoons plain white cornmeal
Garnish: fresh mint sprigs
How to Make It
Preheat oven to 425°. Unroll piecrusts, and stack on a lightly floured surface. Roll piecrusts into a 14- x 10-inch oval. Fit piecrust into a lightly greased 12- x 8-inch rectangular tart pan with removable bottom; press into fluted edges. Trim off excess crust. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a baking sheet.
Bake at 425° for 10 minutes. Remove weights and foil, and bake 7 to 8 more minutes or until browned. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 300°.
Meanwhile, grate zest from grapefruit to equal 1 tsp. Peel grapefruit; section over a bowl to catch juice, reserving 1/3 cup juice and segments separately. Reserve any remaining juice for another use. Whisk zest and salt into 1/3 cup juice.
Whisk together egg whites and yolks in a large bowl until creamy and light in color; whisk in cream and butter.
Stir together sugar, flour, and cornmeal in a medium bowl. Gradually whisk sugar mixture into egg mixture, one-third at a time, until blended. Whisk in grapefruit juice mixture. Spoon filling into cooled tart shell.
Bake at 300° for 20 minutes; remove from oven, and arrange grapefruit sections on tart. Bake 30 to 35 more minutes or until fruit is browned and filling is set. Cool tart on a wire rack 1 hour before serving.
Adapted from The Lee Bros. Charleston Kitchen, copyright 2013 by Matt Lee and Ted Lee.