Grapefruit and Lemon Tart

And now for something completely different! I fancied something a bit exotic and fresh, so found this recipe in an old cookery book I picked up in a jumble sale years ago. It has lots of recipes for using fruit, so as I had a grapefruit and some lemons, decided to try this tart.
It's fairly easy to make, but does need time chilling before you eat it.

You need:  150g caster sugar, 70g soft butter, 4 eggs, 2 lemons, 1/2 grapefruit, a pack of shortcrust pastry [or make your own] and 1 tspn cornflour

Preheat oven 200C.   You need a 23cm Tart tin

Roll out the pastry to fit the tart tin. Line base with piece parchment paper or foil and cover with baking beans or rice. Bake for 15 mins, remove beans and paper or foil and bake for another 19 mins.

Wash and dry the fruit then grate the zests. Put a pan of water on to simmer and in a bowl put the zests, the juice of the fruits, the beaten eggs, sugar and cornflour. Beat this over the pan of water till it thickens. Once it's thick, take it off the pan and continue beating till cool. Add the very soft butter and whisk until it's incorporated into the mixture.
Pour the mixture into the pastry case then chill in the fridge for 4 hours before serving.

It has a really lovely fresh and zingy taste. If you want it a bit more exotic, grate some ginger over the top or add some mint and grated chocolate. You can see that I just put a couple of lemon slices on top for a simple decoration. A hint of summer in winter!


Suelle said…
Certainly faster than baking a lemon tart - and no risk of cracking as it cools! Adding grapefruit sounds good - I like a really sharp filling to citrus tarts.
Perfect for this strangely sunny weather we're having, although I could eat a tart like this at any time. I'm all for a tart filling that doesn't need baking but you don't mention cooking the pastry. That could confuse a stupid person like me.
Snowy said…
Sorry Phil., have added about cooking the pastry case blind. Thanks for tellting me.

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