Pink grapefruit peel + almond tart

Name: Pink grapefruit peel + almond tart
Yield: Serves 8
Ingredients: 1 egg, lightly beaten; grated zest of 1 lemon; small pinch salt; 160 g plain flour; 2 teaspoons dark rum; 1 tablespoon plain flour; 400 g castor sugar; 2 large pink grapefruits; 1 cup water; ⅓ cup icing sugar; 100 g whole almonds, blanched and skinned; 1 large egg yolk (or 2 small egg yolks); 1 teaspoon chopped bitter almonds*; 125 g unsalted butter, softened; ⅓ cup icing sugar, sifted; 50 g unsalted butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Candied grapefruit peel is a staple petit four in many restaurants, and one of my favourites. In this recipe I cook the peel as for petits fours, but not as dry, and use it as a topping for an almond tart - it’s a delicious combination.

Ingredients

100 g whole almonds, blanched and skinned
1 teaspoon chopped bitter almonds*

Dessert
Pie
Vegetarian

Method

Make candied grapefruit peel by cutting grapefruit in half and squeezing the juice for later use (in a sorbet or granita). Cut each half into 16 wedges then place wedges in a saucepan and cover with cold water. Bring to the boil, drain and repeat blanching 6-8 times, until the peel no longer tastes bitter. Put grapefruit peel in a saucepan with sugar and water, and cook over a very, very low he