Pink Grapefruit and Orange Tart

Preparation info

  • Yield:


    tarts, 11 inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Citrus is an excellent (and often necessary) choice when making a fresh fruit tart during the early months of the year. In many establishments, strawberries are the only berry affordable (or available at all), and many times their quality is way below par. Pink grapefruit, which can be found in the market just about all year round, not only looks good but is very good for you, providing one of nature’s best sources of vitamin C with very few calories. (I must point out, however, that to get the maximum amount of vitamins you must eat the whole grapefruit segment, including the membrane, which is removed in this recipe.) Look, or perhaps I should say feel, for grapefruit that are heavy and firm to the touch, with smooth-textured skin. I prefer the Star Ruby to the March Pink and Ruby Red. They are all pretty much free of seeds, but the Star has a deeper red (pink) flesh, and the reddish-gold peel is also very attractive. Bear in mind that, just as with blood oranges, the color of the peel is not an indication of the color or ripeness of the interior flesh in any of the grapefruit varieties.

Regular short dough can be used instead of the cornmeal crust and, if you have pastry cream sitting around with nowhere to go, stir orange liqueur into it and use it instead of the orange custard.