Grapefruit Almond Tart

Name: Grapefruit Almond Tart
Cuisine: American
Ingredients: 120 grams Cake flour; 20 grams Almond flour; 60 grams Unsalted butter; 40 grams Sugar (I used white sugar); 1 Egg yolk; 1 dash Vanilla extract; 50 grams Unsalted butter (you can also substitute with margarine); 50 grams Sugar; 1 Egg; 50 grams Almond flour; 150 grams Heavy cream; 15 grams Sugar; 1 Grapefruit; 1 Pink grapefruit

cookpad.japan @cookpad_jp

I made this because I wanted to recreate a tart I had in a cafe that I liked.

You can easily remove the flesh of the grapefruit with a knife. Remove the outer peel, then cut out the membrane while the grapefruit is still round and whole. Recipe by Shimao

I made this because I wanted to recreate a tart I had in a cafe that I liked.

You can easily remove the flesh of the grapefruit with a knife. Remove the outer peel, then cut out the membrane while the grapefruit is still round and whole. Recipe by Shimao

cookpad.japan @cookpad_jp

I made this because I wanted to recreate a tart I had in a cafe that I liked.

You can easily remove the flesh of the grapefruit with a knife. Remove the outer peel, then cut out the membrane while the grapefruit is still round and whole. Recipe by Shimao

I made this because I wanted to recreate a tart I had in a cafe that I liked.

You can easily remove the flesh of the grapefruit with a knife. Remove the outer peel, then cut out the membrane while the grapefruit is still round and whole. Recipe by Shimao

Saved

Ingredients

Tart Crust:
120 gramsCake flour
20 gramsAlmond flour
60 gramsUnsalted butter
40 gramsSugar (I used white sugar)
1Egg yolk
1 dashVanilla extract
Creme D'amande (Almond Cream):
50 gramsUnsalted butter (you can also substitute with margarine)
50 gramsSugar
1Egg
50 gramsAlmond flour
Tart Topping:
150 gramsHeavy cream
15 gramsSugar
1Grapefruit
1Pink grapefruit

Saved

Steps

1

Make the tart crust. Sift the cake flour and almond flour together. Bring the butter and egg to room temperature.
2

Place the butter in a bowl, and mix well with a whisk to soften. Add the sugar and mix.
3

Add the egg yolk and vanilla extract and mix together with a rubber spatula. Add the flour all at once, and mix together in a cutting motion.
4

Bring the dough together into one piece, wrap in plastic wrap, and place in the fridge for 1 hour.
5

Spread a thin layer of margarine (not listed in ingredients) onto the pie plate.
6

Roll the dough out thinly with a rolling pin, poke holes in the dough with a fork, and lay it inside the pie plate. Slice off the excess dough with a knife.
7

Wrap in plastic wrap and place in the fridge for about 1 hour.
8

In the meantime, make the creme d'amande. Bring the butter and eggs to room temperature.
9

Place the butter in a bowl, and mix with a whisk to soften. Add the sugar, and mix.
10

Add the beaten egg in 3 stages, and when you are adding the last third of the egg, add the almond flour as well.
11

Pour the creme d'amande into the pie plate, and bake in the oven at 180°C for 15 minutes.
12

It will look something like this. Then allow it to cool. It's best if you leave it overnight.
13

Remove the peel of the grapefruit, as well as the inner membranes.
14

Add the sugar to the heavy cream, and whip until soft peaks form. Put in a piping fitted with a round tip, and pipe onto the tart.
15

Alternately place the pink and yellow grapefruit segments onto the pie, and decorate the outside edge of the pie with whipped heavy cream.
16

Done! It looks like this when cut.