Pink Grapefruit Tart

(Photo courtesy of Wikimedia Commons)

We've all been there before. You're overcome with this incredible urge to create your next culinary masterpiece only to discover that your refrigerator is mostly empty and your cupboards are mostly bare. The frigid temperatures outside your nice, warm home are preventing you from running out to pick up some items at the grocery store, so you're left asking yourself, "Now what?"

I found myself in this particular predicament last week. I wanted something sweet but didn't have the proper ingredients for a batch of cookies or brownies. (I also didn't have the motivation to spend the entire afternoon baking.) I remembered I had a sheet of frozen puff pastry leftover after making my Forelle Pear Tart, so that was a start. Then I remembered I had a pink grapefruit in the refrigerator that was begging to be eaten. The wheels in my brain started turning... Could I really create a tart with grapefruit?

Pink Grapefruit Tart

Turns out, the answer is yes! The tart turned out deliciously and pairs perfectly with a hot cup of coffee. I was worried about making the tart too sweet and masking the flavor of the grapefruit, but the grapefruit was unmistakably still there.

This recipe is a great example of tasting as you go. Grapefruits will differ in flavor, so it's important to taste a bit of the grapefruit you use before proceeding with the addition of the sweeteners. You may need more or less than the amounts I've suggested below. If you trust your taste buds, I guarantee, this recipe will deliver!

Pink Grapefruit Tart

Printable Recipe


INGREDIENTS

• 1 sheet frozen puff pastry, defrosted according to package instructions
• 1 pink grapefruit, segmented
• 1 tablespoon honey
• 2 tablespoons sugar, divided

INSTRUCTIONS

1. Preheat oven to 400°F.
   
2. Place puff pastry on lined baking sheet. To prevent too much "puff," prick the pastry a few times with a fork.
   
3. In a bowl, gently toss the grapefruit segments with the honey and 1 tablespoon of sugar. Taste and then add more honey or sugar if necessary.
   
4. Crimp the edges of the pastry, then arrange the grapefruit segments on the puff pastry, making sure not to add too much extra juice. The extra juice will make the pastry soggy and the grapefruit will burn before the pastry has sufficiently baked.
   
5. Bake for 30 minutes. Remove from the oven, sprinkle with the remaining sugar, and bake for an additional 10-15 minutes.
   
6. Remove from the oven and allow to cool for at least 5 minutes before cutting and serving.

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