Broiled Grapefruit Tart
- In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Gently flatten dough into a disk. Wrap in plastic wrap and chill for at least 2 hours.
- Preheat oven to 425 degrees F. On a lightly floured surface, roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around rolling pin. Ease pastry into a 12-inch pizza pan. Flute edge. Bake for 8 minutes.
- Meanwhile, cut a thin slice from both ends of 1 grapefruit. Place a cut end on a cutting board and cut away the peel and the white part of the rind. Turn grapefruit on its side; thinly slice. Cut slices in halves. Place half-slices on paper towels; pat dry. Repeat with the remaining 2 grapefruits.
- Spread marmalade over partially baked crust. Sprinkle with crushed cookies. Arrange grapefruit on crust; sprinkle with 3 tablespoons of the sugar.
- Bake at 425 degrees F for 20 to 22 minutes or until crust is browned. Remove tart from oven; turn on broiler. Sprinkle tart with the remaining 3 tablespoons sugar. Broil for 2 to 3 minutes or until top is browned. Let cool on a wire rack
Nutrition Facts (Broiled Grapefruit Tart)
- Per serving:
- 225 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 10 mg chol.,
- 114 mg sodium,
- 32 g carb.,
- 1 g fiber,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
maryannlos_3 84 Days Ago
I haven't made this recipe yet, but after reading it and comparing the recipe to the picture it seems that the tart in the picture was made using supremes of grapefruit, not slices like it says in the recipe. A lot of us are visual learners, so if your recipe says slices of grapefruit please show that in the pictures that accompany recipes, or teach us how to make supremes. Thanks.