Prep Time
1 hour 55 minBake Time
35 minYIELD
8Rating
/rating_off.png "1 Star")
Loading...| CRUST | |
| 1 cup plus 2 Tbsp (2 1/4 sticks) unsalted butter, at room temperature | |
| 1/2 cup confectioners’ sugar | |
| Pinch kosher salt | |
| 1 tsp. pure vanilla extract | |
| 3 cups ROGERS FOODS ALL PURPOSE FLOUR | |
| ... | |
| FILLING | |
| 1 cup plus 2 Tbsp granulated sugar | |
| 6 Tbsp. ROGERS FOODS ALL PURPOSE FLOUR | |
| 3 Tbsp. cornstarch | |
| 1/2 tsp. kosher salt | |
| 4 large egg yolks | |
| 1 1/2 Tbsp. Finely grated ruby red grapefruit zest plus 1 1/2 cups juice (from 3 grapefruits) | |
| ... | |
| TOPPING | |
| 2 large egg whites | |
| 1/4 cup granulated sugar | |
| 1/4 tsp. cream of tartar | |
| 1/4 tsp. pure vanilla extract | |
| Chopped ruby red grapefruit for serving |
| 1. | Make the crust: Using an electric mixer, beat butter, confectioners’ sugar and salt in a large bowl until light and fluffy, about 3 minutes; beat in vanilla. Reduce speed, add flour, and mix until it is just combined. |
| 2. | Divide dough in half and roll each half between 2 pieces of parchment to 1/8 inch thick. Cut each piece in half and fit into the bottom and up sides of two 4-inch tart pans with removable bottoms. Poke bottoms with a fork and refrigerate until firm, 15 to 20 minutes. Repeat, rerolling scraps of dough if necessary and fitting into four more tart pans for a total of 8. |
| 3. | Heat the oven to 400°F. Place tart pans on two rimmed baking sheets. Bake the tart shells until they turn light golden around the edges for 8 to 10 minutes. Let cool. Lower the oven temperature to 325°F. |
| 4. | ... |
| 5. | Make the filling: In a large bowl, whisk together sugar, flour, cornstarch and salt. Add egg yolks, grapefruit zest, and juice and whisk to combine. Divide among tart shells and bake until set, rotating positions of sheets on racks halfway through, 20 to 25 minutes. Let cool to room temperature, then refrigerate until chilled, at least 3 hours or overnight. |
| 6. | When ready to serve, make the topping: In a large metal or glass bowl, whisk together egg whites, sugar, and cream of tartar. Set the bowl over a saucepan of simmering water (without touching the water) and cook, whisking constantly, until the sugar has dissolved and the egg whites are very warm to the touch, 2 to 3 minutes. Remove from heat and, using an electric mixer, beat at low speed, gradually increasing speed to high until stiff, glossy peaks form, about 6 minutes. Beat in vanilla. |
| 7. | Top tarts with chopped grapefruit and spoon or pipe on meringue (there will be leftover meringue). If desired, lightly torch to brown meringue. |
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