Grapefruit Tart

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 5 1/3 ounces pure butter shortbread
• 3 tablespoons sugar
• 2 tablespoons butter, melted
• 1/2 cup sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups grapefruit juice, fresh
• 4 egg yolks
• 3 tablespoons butter
• 2 teaspoons grated grapefruit zest
• 3 red grapefruits, peeled and sectioned
• 2 tablespoons sugar

Recipe

• 1 process shortbread in a blender or food processor until graham cracker crumb consistency (about 1 1/3 cup crumbs).
• 2 stir together shortbread crumbs, 3 tablespoons sugar, and 2 tablespoons melted butter in a small bowl. press mixture lightly into a greased 9-inch tart pan.
• 3 bake at 350 degrees for 10-12 minutes or until lightly browned. set aside.
• 4 combine 1/2 cup sugar, cornstarch, and salt in a medium-size heavy saucepan. whisk in juice and egg yolds. cook over medium-high heat, whisking constantly, 10-12 minutes or until mixture thickens and boils. remove from heat; stir in 3 tablespoons butter and rind.
• 5 pour filling into prepared tart shell. cover surface of filling directly with plastic wrap. chill 2 1/2 hours.
• 6 place red grapefruit sections in an 8-inch baking disk. sprinkle with 2 tablespoons sugar, and chill until ready to assemble. drain grapefruit before assembly.
• 7 arrange segments, with outer part of segments facing the edge, around border of tart. arrange remaining segments around tart, slightly overlapping to cover filling completely. serve immediately. chill leftovers.
• 8 to make ahead: prepare crust and filling up to 2 days ahead, but do not top with fruit. top with grapefruit just before serving.