So citrus season is upon us and I was tempted by some red grapefruits at the supermarket. I have never made a Tarte au Citron before so I wanted to come up with something similar. My Citrus Tart has a glorious red grapefruit filling and a lemon zest pastry crust; instant feel-good flavours during these grey, cold January days.
Easy to make, this tart is perfect for dessert, or afternoon tea. The pastry is straightforward to make. Yes, it needs to chill (gosh, don’t we all) but it is easy to factor that around your everyday activities. Leave for an hour, or overnight. The filling is super easy too. Basically, grapefruit zest (albeit infused and strained, as it can be bitter), grapefruit juice, eggs, icing sugar and half fat crème fraiche (to lessen the guilt).
So beat the January blues with this crowd pleasing tart. As the husband says, ‘Yep. That one was good…’
- 170g unsalted butter, room temperature
- 85g caster sugar
- 1 egg
- zest of 1/2 lemon
- 260g plain flour
- 3 eggs, plus 2 egg whites
- 140g icing sugar, plus extra for dusting
- zest of 1 1/2 red grapefruits
- 180ml grapefruit juice, freshly squeezed (about 2 grapefruits)
- 200ml half-fat crème fraiche
- In a large bowl, or freestanding mixer, beat together the butter and sugar until light and creamy. Add the egg and lemon zest and mix until combined. Add the flour and mix until all the ingredients come together. Form a ball and wrap in food wrap. Chill for at least an hour, or overnight.
- When ready to use, remove the pastry from the fridge to soften slightly. Roll the pastry between to layers of food wrap (to minimise handling) until it is approximately 3mm thick. Gently lay the pastry into a 23cm loose bottomed flan tin and carefully push into the edges. Trim the heavy pastry excess overhang. With a fork, prick the base of the pastry and then chill for about 10 minutes. Preheat the oven to 170 degrees C, or Gas Mark 5.
- To make the filling, beat together the eggs and egg whites. Sift the icing sugar and gradually beat in the eggs with a hand whisk. Stir in the grapefruit zest and juice and leave to stand.
- Blind bake the pastry for 20 minutes until well set. Remove the beans and parchment and return to the oven for a further 5-7 minutes until the base is a golden colour. Trim the edges with a sharp knife whilst still warm.
- Strain the grapefruit mixture through a sieve and then add the crème fraiche. Mix until well blended. Pour the filling carefully into the warm pastry case and return to the oven. Reduce the heat to 130 degrees, or Gas Mark 2 and bake for 25 minutes until the filling is set. Remove from the oven and allow to set in the tin for about 1 hour.
- Dust with icing sugar and serve.
Source: Pastry adapted from Dean Brettschneider’s ‘Pie’ and filling adapted from BBC Good Food magazine.