ONCE CALLED THE “forbidden fruit” where it originated in Barbados, the grapefruit holds many tantalizing surprises. Upon first bite, it is wonderfully juicy and sweet-tart. As it lingers, the flavor grows floral and pleasantly bitter, with complex flowery aromas. We wanted to capture the beauty of grapefruit in a showstopping dessert that did justice to its allure. This tart is sophisticated in its visual appeal and flavor, but its preparation is simple.
Every stellar tart is built upon a failproof shell; ideally, it should taste buttery and have a light texture but still be sturdy enough to supportingredients. The dough is formed into a disk and chilled before it is rolled out thin and transferred to the tart shell. To simplify, we opted for a stir‑together crust, which uses melted butter to create a quick dough with flaky layers. The dough is patted directly into the tart shell and baked, no chilling or rolling necessary.
