While Gourmandistan has documented its serious love of local fruit, we’re not hardcore enough to remain fruitless through an entire winter. While we (especially Steve) can be satisfied with store-bought pears and apples, the winter fruit we really enjoy comes from the citrus side of the family. While we won’t go so far as to say a day without orange juice is like a day without sunshine, in these drab winter months we’re looking for as many sun substitutes as we can find—and this rosemary grapefruit tart seems to be one.
We’ve never tried making curd with grapefruit before (well, OK, once before, and it was a disaster), and really enjoyed the sweet tart flavor which reminded us of key lime pie. The rosemary crust added a spicy, aromatic tang along with a buttery crunch to the sweet curd. All in all, a simple and satisfying dessert that will help us hold out until local rhubarb arrives.
ROSEMARY GRAPEFRUIT TART
- 10 TB unsalted butter, melted
- 1 TB finely chopped fresh rosemary leaves
- 1/4 c. sugar
- 1/2 tsp. vanilla extract
- Pinch of salt
- 1-1/4 c. all-purpose flour
- 1/4 t. baking powder
Preheat oven to 350° F.
Combine melted butter, rosemary, sugar, vanilla and salt in a medium bowl. Mix the flour and baking powder together in a separate small bowl. Add flour mixture to butter mixture and stir with a wooden spoon just until completely blended. Let stand for a couple of minutes to firm up.
Using your fingers, press the dough into a tart pan with a removable bottom. We used a 13 x 4″ rectangular pan, but you could also use a 9″ round pan. Make sure to press well into the corners so that edges will not be too thick.
Bake in the bottom third of the preheated oven for 20 to 25 minutes until crust is done all over. Check occasionally during baking to see if bottom is puffing up. It usually doesn’t, but if it does, prick with a fork to deflate.
Cool on a wire rack. Once cooled, remove sides of pan.
- Juice of 2 or 3 red grapefruits, strained (about 1-1/3 c.)
- 1/2 c. sugar
- 1 stick (8 TB) butter
- Pinch of salt
- 3 whole eggs
- 3 egg yolks
Put grapefruit juice in a heavy saucepan. Boil for about 5 minutes, until reduced by approximately half. You need 2/3 cup of reduced juice. Let cool for a few minutes, then add sugar, butter and salt. Heat over low heat, stirring, until sugar is dissolved and butter is melted.
Whisk eggs and yolks together in a bowl. Slowly add the hot lemon mixture to the eggs, whisking all the time. Then, return the mixture to the saucepan. Cook over low heat, stirring constantly, until mixture thickens. (This should take around 5 minutes.)
Strain the curd through a fine-meshed sieve. Pour into prepared crust. When cooled a bit, refrigerate.
- Supremes from 2-3 red grapefruits
Just before serving, top tart with grapefruit supremes.