Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

Topping our tart are Florida-grown Ruby Red grapefruit and navel oranges and the brightest red grapefruit you can buy—the Rio Star from Texas.

Recipe by Southern Living January 2011

Gallery

Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

total:
10 hrs 5 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Bake coconut in a single layer in a shallow pan 4 to 5 minutes or until toasted and fragrant, stirring halfway through; cool completely (about 15 minutes).

    Advertisement
  • Pulse coconut, flour, and powdered sugar in a food processor 3 to 4 times or until combined. Add butter and coconut extract, and pulse 5 to 6 times or until crumbly. With processor running, gradually add 3 Tbsp. water, and process until dough forms a ball and leaves sides of bowl.

  • Roll dough into a 12 1/2- x 8-inch rectangle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 12- x 9-inch tart pan with removable bottom. Trim excess dough, and discard.

  • Bake at 350° for 30 minutes. Cool completely on a wire rack (about 40 minutes).

  • Spread Buttery Orange Curd over crust. Top with citrus sections.

  • Note: To make a round tart, roll dough into a 10-inch circle (about 1/4 inch thick) on a lightly floured surface; press on bottom and up sides of a 9-inch round tart pan with removable bottom. Trim excess dough, and discard. Bake as directed.

Advertisement
Advertisement