Grapefruit Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the grapefruit curd filling:</li><li class="ingredients-single-item">3 large eggs plus 2 egg yolks</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">80ml freshly squeezed pink grapefruit juice</li><li class="ingredients-single-item">2 tbsp grapefruit zest</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">For the candied grapefruit topping:</li><li class="ingredients-single-item">1 pink grapefruit, thinly sliced</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">150ml water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Microplane or fine grater</li><li class="equipment-single-item">Citrus juicer</li><li class="equipment-single-item">Food processor (optional, for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the shortcrust pastry. In a food processor (or by hand using your fingertips), combine the flour, cold butter, and salt until the mixture resembles breadcrumbs. The cold butter is crucial here as it creates steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Then add the egg yolk and gradually add just enough ice-cold water until the dough just comes together - be careful not to overwork it, as this develops gluten and makes the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes. This resting period is essential - it relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, ensuring it's large enough to line your tart tin with some overhang. Carefully transfer the pastry to the tin, gently pressing into the corners without stretching. Trim the excess leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-10 minutes until the base is pale golden and feels dry to the touch. Set aside to cool slightly. Trim any excess pastry for a clean edge.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case cools, prepare the grapefruit curd. In a heatproof bowl, whisk together the eggs, egg yolks, and sugar until pale and well combined. Add the grapefruit juice and zest and whisk again. The acid from the grapefruit will start denaturing the egg proteins, so work efficiently.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the bowl over a pan of gently simmering water (ensuring the bowl doesn't touch the water). Whisk constantly until the mixture thickens enough to coat the back of a spoon - this should take about 8-10 minutes. The target temperature is 75-80°C, when the eggs are safely cooked but not scrambled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the heat and immediately strain through a fine sieve to remove the zest and any egg particles. Gradually whisk in the cubed butter until completely melted and incorporated. The butter not only adds richness but also provides a silky texture and helps the curd set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the warm curd into the cooled tart case and smooth the surface. Bake for 15-20 minutes until the filling is just set but still has a slight wobble in the center - it will continue to set as it cools. If the pastry edges start browning too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the tart bakes, prepare the candied grapefruit. Combine the sugar and water in a wide pan and heat gently until the sugar dissolves. Add the grapefruit slices in a single layer and simmer very gently for about 15-20 minutes until the rind becomes translucent. Remove with a slotted spoon and place on parchment paper to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the tart has cooled completely (about 2 hours at room temperature), arrange the candied grapefruit slices on top in an overlapping pattern. For the best texture and flavor development, refrigerate the tart for at least 2 hours before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To serve, carefully remove the tart from the tin and place on a serving plate. Cut with a sharp knife dipped in hot water and wiped clean between slices for the cleanest presentation. The tart will keep refrigerated for up to 3 days, though the pastry will soften slightly over time.</li></ol>