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Grapefruit Tartlets

This is such a yummy and refreshing dessert…I have a hard time behaving myself around these little nuggets. And they are so little…one more can’t hurt right? I did actually taste the lemon flavor a little more than the grapefruit but these were just truly to die for. I cut a thin slice of grapefruit to garnish with. It added a great burst of citrus.


13 tbsp butter

1 1/2 cup unbleached flour

1/3 cup confectioners sugar

1 lg egg yolk

1 tbsp heavy cream

  1. Let butter stand at room temperature for about 15 minutes.
  2. Place sugar in bowl of mixer. Add butter and toss to coat.
  3. Cream butter at medium speed until sugar isn’t visible.
  4. Add yolk and beat until well blended.
  5. Add 1/2 of the flour and beat.
  6. Add remaining flour and cream and beat until it forms a sticky mass.
  7. Shape dough in ball and chill for 2 hours.
  8. Roll out pastry and put into tartlet or full tart pans.
  9. Bake 12-15 minutes at 375 until golden.


1/2 cup fresh squeezed grapefruit juice

2 tbsp fresh squeeze lemon juice

1 tbsp grapefruit zest

2 tbsp lemon zest

1 lg egg yolk

12 tbsp butter cut in 6 pieces

4 lg eggs

  1. Place sugar in medium bowl and add zest.
  2. Rub zest and sugar between the palms of your hands.
  3. Strain juice into medium saucepan and add eggs, yolk, butter and zested sugar.
  4. Whisk to combine.
  5. Set on medium heat and cook whisking constantly for 3-5 minutes until it begins to thicken.
  6. At first sign of boil remove from heat and fill shell(s).
  7. Refrigerate for 30 minutes or until set.

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