Ruby Red Grapefruit Tartlets
Selasa, 17 Desember 2019
Ingredients
Crust
1 c. plus 2 Tbsp (2 1/4 sticks) unsalted butter, at room temperature
1/2 c. confectioners’ sugar
Pinch kosher salt
1 tsp. pure vanilla extract
3 c. all-purpose flour
Filling
1 c. plus 2 Tbsp granulated sugar
6 tbsp. all-purpose flour
3 tbsp. cornstarch
1/2 tsp. kosher salt
4 large egg yolks
1 1/2 tbsp. finely grated ruby red grapefruit zest plus 1
1/2 cups juice (from 3 grapefruits)
Topping
2 large egg whites
1/4 c. granulated sugar
1/4 tsp. cream of tartar
1/4 tsp. pure vanilla extract
Chopped ruby red grapefruit, for serving
Directions
1.
Make crust: Using electric mixer, beat butter,
confectioners’ sugar and salt in large bowl until light and fluffy, about 3
minutes; beat in vanilla. Reduce speed, add flour and mix until just
combined.
2. Divide dough in half and roll each half between 2 pieces of parchment to
1/8 inch thick. Cut each piece in half and fit into bottom and up sides of two
4-inch tart pans with removable bottoms. Poke bottoms with fork and refrigerate
until firm, 15 to 20 minutes. Repeat, rerolling scraps of dough if necessary
and fitting into 4 more tart pans for a total of 8.
3.
Heat oven to 400°F. Place tart pans on 2 rimmed baking
sheets and bake tart shells until beginning to turn light golden around edges,
8 to 10 minutes. Let cool. Lower oven temp to 325°F.
4. Make filling: In large bowl, whisk together sugar, flour, cornstarch
and salt. Add egg yolks and grapefruit zest and juice and whisk to combine.
Divide among tart shells and bake until set, rotating positions of sheets on
racks halfway through, 20 to 25 minutes. Let cool to room temp, then
refrigerate until chilled, at least 3 hours or up to overnight.
5.
When ready to serve, make topping: In large metal or
glass bowl, whisk together egg whites, sugar and cream of tartar. Set bowl over
saucepan of simmering water (without touching water) and cook, whisking
constantly, until sugar has dissolved and egg whites are very warm to the
touch, 2 to 3 minutes. Remove from heat and, using electric mixer, beat on low
speed, gradually increasing speed to high, until stiff, glossy peaks form,
about 6 minutes. Beat in vanilla.
6. Top tarts with chopped grapefruit and spoon or pipe on meringue (there will
be leftover meringue). Lightly torch to brown meringue if desired.