Grapefruit Tart
(06 Feb 2020)

Grapefruit Tart

Grapefruit treacle tart

Recipe by Prue Leith
3 Pink grapefruits
3 Large eggs
450g Golden syrup
50ml Double cream
100g Coarse fresh white breadcrumbs
2 Tbsp Caster sugar
For the pastry:
140g Cold unsalted butter,cut into cubes
250g Plain flour, plus extra for dusting
a pinch of salt
2 Large egg yolks
2–3 Tbsp Iced water
1. To make the pastry, put the butter, flour and salt in a large mixing bowl and rub the butter into the flour lightly using your fingertips until the mixture resembles fine breadcrumbs. Use a butter knife to mix in the egg yolks and enough water to bring it together to a crumbly dough – it should only just hold together. Wrap the dough in cling film, and chill it in the fridge for at least 1 hour, until firm.
2. Finely grate the zest of one grapefruit. Cut the fruit in half and extract the juice. Put the grapefruit juice into a saucepan and bring to the boil. Boil rapidly until the juice has reduced by about two thirds and has become syrupy. Peel and segment the other two grapefruits, removing all pith.
3. To make the filling, whisk the eggs in a medium bowl until yolks and whites are smoothly combined, then add the golden syrup, cream, reduced grapefruit juice and zest, and the breadcrumbs. Stir smoothly to combine.
4. Heat the oven to 190ÆC/fan 170ÆC/gas mark 5. Place a baking sheet in the oven to heat up. Grease a 24cm (9óin) loose-bottomed flan tin.
5. Unwrap the pastry and roll it out as thinly as you can on a dusted surface, ideally to a thickness of only 1mm. Line the greased tin with the pastry, then put it in the freezer for 20 minutes to chill.
6. Trim the excess pastry from the top of the pastry case, then fill it with the treacle mixture. Put it directly onto the pre-heated baking sheet in the oven. Bake in the middle of the oven for 40–50 minutes, covering it with foil towards the end of cooking if it is browning too much on top.

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