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Grapefruit Burst Tarts


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Serves 12 | Prep Time 45 | Cook Time 30

Why I Love This Recipe

Did you know that the grapefruit was originally called the 'forbidden fruit' due to its tangy and slightly bitter taste? It was later renamed by the Spanish who thought the fruits grew in clusters like grapes.


Ingredients You'll Need

1 cup (225g) margarine or coconut oil, softened
1 cup (200g) granulated sugar
1 teaspoon almond extract (optional)
2 large eggs
2 1/4 cups (281g) all-purpose flour
1/2 teaspoon cream of tartar + 1/4 teaspoon baking soda
1/2 teaspoon salt
2 large grapefruits, divided
1/2 cup (120ml) freshly squeezed grapefruit juice
1/4 cup (60ml) water
1/2 cup (100g) granulated sugar
2 tablespoons arrowroot powder or tapioca starch
1/4 teaspoon salt
2 tablespoons unsalted margarine or coconut oil
1 tablespoon grated grapefruit zest


Directions

Cream the softened margarine or coconut oil and 1 cup of sugar together in a large bowl until light and fluffy. Beat in the almond extract (if using) and eggs one at a time until well combined.


In a separate bowl, whisk together the flour, cream of tartar, baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.


Divide the dough into 12 equal portions and press each portion into a greased muffin tin, forming a tart shell. Refrigerate for 30 minutes.


Preheat the oven to 350°F (175°C).


Bake the tart shells for 12-15 minutes, or until lightly golden. Allow to cool completely.


Grate the zest from one grapefruit and set aside. Juice both grapefruits to yield 1/2 cup of fresh juice.


In a small saucepan, whisk together the grapefruit juice, water, 1/2 cup of sugar, arrowroot powder or tapioca starch, and 1/4 teaspoon of salt. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.


Remove the grapefruit curd from the heat and stir in the 2 tablespoons of margarine or coconut oil and grated grapefruit zest until well combined.


Spoon the grapefruit curd into the cooled tart shells, dividing it evenly.


Refrigerate the tarts for at least 2 hours before serving to allow the curd to set.


Store any leftover tarts in the refrigerator for up to 5 days.


Pairs Well With

A refreshing grapefruit-mint lemonade or a tart and tangy grapefruit-rosemary gin fizz.


Questions, Comments & Reviews


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