Pink grapefruit peel + almond tart

Preparation info
  • Serves


    • Difficulty


Appears in
Wild Weed Pie: A Lifetime of Recipes

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.


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


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