Let's Be Honest About Grapefruit Tart
There’s no hiding a less than stellar
result in the kitchen. But I’ve grown to live by the Julia Child
approach to such disasters, serve it with a smile and offer no apologies.
And so I did the day I tangled with a grapefruit and lost.
And so I did the day I tangled with a grapefruit and lost.
There’s no hiding a less than stellar
result in the kitchen. But I’ve grown to live by the Julia Child
approach to such disasters, serve it with a smile and offer no apologies.
And so I did the day I tangled with a grapefruit and lost.
It should have been an “oh, so easy dessert”: grapefruit sliced onto a layer of mascarpone cheese spread on a tart shell.
The directions were simple: cut the peel including all the pith from a grapefruit and then cut the segments free from the membrane. However, the more I cut, the more the grapefruit disintegrated until I gave up and in frustration crushed the segments with my fingertips.
I spread the unruly mess on top of the mascarpone, which looked more akin to shredded salmon than grapefruit, and finished it with a few slices of grapefruit and a sprig of mint from my herb garden.
“What is it?” my mom inquired when I presented the tart at the conclusion of the Mother’s Day meal I had cooked for her.
I smiled and said, “Grapefruit tart!” as if it looked exactly as I intended.
Grapefruit Tart
Sweet pastry dough
4 grapefruit (preferably 2 pink and 2 red)
8 oz mascarpone cheese at room temperature
3 tablespoons finely chopped candied ginger
4 tablespoons confectioner’s sugar
Roll out dough with a floured rolling pin into a 13-inch round on a floured surface and fit into a tart pan (if pastry breaks, press together with your fingers). Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork. Chill 30 minutes.
Preheat oven to 375.
Line shell with foil and fill with pie weights. Bake in middle of oven 10 minutes, then carefully remove foil and weights and bake shell until golden, 13 to 15 minutes more. Transfer shell in pan to a rack to cool.
Make filling just before serving:
Cut peel, including all white pith, from fruit with a sharp pairing knife, then cut segments free from membranes and pat dry with paper towels. Squeeze 3 tablespoons juice from membranes into a bowl. Whisk together mascarpone, candied ginger, 2 tablespoons juice, and 2 tablespoons confectioner’s sugar. Add remaining tablespoon juice if mixture is too thick.
Spread ginger mascarpone evenly in tart shell and top decoratively with fruit. Dust with remaining 2 tablespoons confectioner’s sugar and serve immediately.
Sandra’s Cooking Notes:
-From Epicurious.com.
-Not intended for those with dull knifes or for the faint of heart. The grapefruit will wage an impressive battle.
-Although instructions were given on how to bake the pastry dough, the recipe did not include an ingredient list or preparation instructions for the dough.
And so I did the day I tangled with a grapefruit and lost.
It should have been an “oh, so easy dessert”: grapefruit sliced onto a layer of mascarpone cheese spread on a tart shell.
The directions were simple: cut the peel including all the pith from a grapefruit and then cut the segments free from the membrane. However, the more I cut, the more the grapefruit disintegrated until I gave up and in frustration crushed the segments with my fingertips.
I spread the unruly mess on top of the mascarpone, which looked more akin to shredded salmon than grapefruit, and finished it with a few slices of grapefruit and a sprig of mint from my herb garden.
“What is it?” my mom inquired when I presented the tart at the conclusion of the Mother’s Day meal I had cooked for her.
I smiled and said, “Grapefruit tart!” as if it looked exactly as I intended.
Grapefruit Tart
Sweet pastry dough
4 grapefruit (preferably 2 pink and 2 red)
8 oz mascarpone cheese at room temperature
3 tablespoons finely chopped candied ginger
4 tablespoons confectioner’s sugar
Roll out dough with a floured rolling pin into a 13-inch round on a floured surface and fit into a tart pan (if pastry breaks, press together with your fingers). Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork. Chill 30 minutes.
Preheat oven to 375.
Line shell with foil and fill with pie weights. Bake in middle of oven 10 minutes, then carefully remove foil and weights and bake shell until golden, 13 to 15 minutes more. Transfer shell in pan to a rack to cool.
Make filling just before serving:
Cut peel, including all white pith, from fruit with a sharp pairing knife, then cut segments free from membranes and pat dry with paper towels. Squeeze 3 tablespoons juice from membranes into a bowl. Whisk together mascarpone, candied ginger, 2 tablespoons juice, and 2 tablespoons confectioner’s sugar. Add remaining tablespoon juice if mixture is too thick.
Spread ginger mascarpone evenly in tart shell and top decoratively with fruit. Dust with remaining 2 tablespoons confectioner’s sugar and serve immediately.
Sandra’s Cooking Notes:
-From Epicurious.com.
-Not intended for those with dull knifes or for the faint of heart. The grapefruit will wage an impressive battle.
-Although instructions were given on how to bake the pastry dough, the recipe did not include an ingredient list or preparation instructions for the dough.
Posted: Sat - May 16, 2009 at 06:44 PM
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Published On: May 16, 2009 07:08 PM
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Published On: May 16, 2009 07:08 PM