This weeks recipe for Tuesdays With Dorie is the Pink Grapefruit Tart which is located on page 138 of Baking Chez Moi. I am lucky that I looked at this recipe in advance and read everything over. You would have to wake up REALLY early in the morning to make this all in one day because the different components have to rest in the refrigerator. So I took Dorie’s advice and did the recipe over 2 days. The first day, Saturday, I prepared the almond/lemon filling, grapefruit crèmeux, and tart crust. On Sunday, I assembled the tart and let it chill in the fridge per instructions.
I only made a few modifications to the recipe. We didn’t have any Campari, so I substituted Cointreau just for fun. I am pretty sure we used Ruby Red Grapefruits since that was the only thing available. Other than that I actually stuck to the recipe 🙂
At first I thought that no one was really going to like the tart. It isn’t too sweet but it has a nice bitterness and sweetness of the Grapefruit. Surprisingly, I had one grapefruit left and Mike ended up eating it and sharing it with Maureen. He also said both girls liked the grapefruit on the top of the tart rather than the tart. But he REALLY liked the tart. In the end it was a good surprise. I had also made a vegan Sweet Potato Pie with Pecan Crunch topping, and when you eat the pies together the sweetness of the Sweet Potatoes is WAY too over powering and the Grapefruit Tart had a nice refreshing quality to it.
As I write this I am staring at my piece of pie and looking forward to finishing this entry so I can dive in.
When in Doubt...Leave it at 350 