Recipe: Pink grapefruit tart recipe is excellent complement for hot summer

A pink grapefruit tart isa zesty, colourful pastry to complement hot summer days.

Renowned cookbook author Dorie Greenspan shared her recipe from her recent book Baking Chez Moiwith North by Northwest host Sheryl MacKay.

Baking Chez Moiis full of recipes thatGreenspan calls "French comfort baking."

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Greenspan said the tartrecipe is from a pastry shop in Paris called Hugo & Victor. It was one of their first treats when they opened, and has remained a classic.

"It's become such a speciality of theirs that if they were to take it off the menu there would be riots!" she said.

Pink grapefruit tart

These are the ingredients you need to start, and the full recipe is posted below:

For the lemon-almond cream:

3 tablespoons (1 ounces; 50 grams) unsalted butter, at room temperature
2 tablespoons packed light brown sugar
cup (50 grams) almond flour
Finely grated zest of 1 lemon
1 large eggat room temperature

Greenspanshared a special tipfor thelemon-almond cream layer:

"Whenever you're using citrus zest in a sweet dessert, grate the zest directly onto the sugar, reach into the bowl and mash it between your fingers so that all of the volatile oils go into the sugar. It's wonderful for you, it's likearomatherapy, but it's also that you get all of the flavour of the zest intothe sugar."

For the grapefruit crmeux:

2 teaspoons unflavoured gelatin
1 tablespoons cold water
cup (150 grams) sugar
2 large pink grapefruits
3 large eggs
1 sticks (14 tablespoons; 7 ounces; 198 grams) unsalted butter, cut into 14 pieces, at room temperature
2 tablespoons Campari

For the topping:

2 large pink grapefruits

1 fully baked 9- to 9-inch tart crust made from Sweet Tart Dough, cooled

RECIPE

To hear Dorie Greenspandescribe the dish, listen to the audio labelled: Baking Chez Moi.