This week on Tuesdays with Dorie we are making Pink Grapefruit Tart page 138 from Baking Chez Moi. I voted for this one because my husband loves grapefruit and I thought it sounded different. Armed with my 10-pound bag of Texas Red Grapefruit, I was ready to start baking.
My sweet tart dough turned out great this time. I was mindful that is was covered in foil to prevent burning.
The lemon-almond cream also turned out well. It provided a nice barrier for the cream and prevented a soggy crust.
I took the advice of Christie at goldenlifephx and used my hand mixer to whip up the grapefruit cremeux after it chilled, worked like a charm. I did not add any Campari to the cream. I substituted another liqueur.
I would say this was a hit with all especially my grapefruit loving husband. He called it a fancy Key Lime Pie. My son said it was very tart but I was proud of him for trying it and finishing it. I think it has a sophisticated taste. The red grapefruit I bought was delicious and juicy. I did not need as many grapefruit as Dorie called for as mine were so big. A good time of year to be baking this. This is a plan ahead dessert as there are many components and long chilling times but I would make this again. Update, my tart has held up well and was just as good the next day.
Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan. To see what others did in this group go here.