Search for anything:

Grapefruit-Lemon Tart

pies

sweet pastry for single-crust pie
2 pink grapefruit
1 white grapefruit
3 eggs
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/3 cup lemon juice
1/2 cup unsalted butter; melted and cooled
3/4 cup very finely ground almonds
1/4 cup apricot jam

Prepare pastry; fit into 10-inch flan pan with removable base. Peel grapefruits; remove thin outer membrane covering sections. Using sharp knife, slice in toward centre between each section and membrane walls, removing one segment at a time. Discard membrane and seeds. Drain sections; set aside. With electric mixer, beat together eggs and sugar for about 2 minutes or until mixture is thick and falls in ribbons when beaters are lifted. Stir in rind, juice, butter and almonds, mixing until well blended. Pour into pastry shell. Bake in lower half of 375 F oven for 20 minutes. Reduce oven temperature to 350 F and bake for 20 minutes longer or until egg is set and dark golden brown. Let cool. Remove sides of pan. Just before serving, arrange well-drained grapefruit sections on top. Melt jam until soft enough to brush over grapefruit. Serve at room temperature. *Alrnonds must be ground to fine powder. If using packaged ground almonds, grind finely in a food processor, blender or nut grinder.

Contributor: Canadian Living - April, 1986

Yield: 1 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU