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-WALNUT PECAN CRUST-
1/2 c Butter; softened (1 stick)
1/3 c Sugar
1/4 c Ground pecans
1/4 c Ground walnuts
1 c Unbleached white flour
(plus extra for rolling the
-dough)
1/4 ts Salt
GRAPEFRUIT-LIME FILLING
4 Egg yolks
1/2 c Sugar
3 tb Unbleached white flour
2 ts Minced lime zest
2 ts Minced grapefruit zest
2/3 c Fresh grapefruit juice
1/2 c Fresh lime juice
1 c Pink grapefruit sections
Preparation time: 1 hour, plus time for both the crust and the filling to
cool (35 minutes of actual work)
Yield: 5 to 6 servings
Attention grapefruit lovers! This might just be the dessert you’ve been
waiting for.
FOR YOUR CONVENIENCE:
Grind the nuts in a food processor or blender with a series of short
pulses, so they turn into a fine powder, rather than nut butter. Bake and
cool the crust first, then cook the filling and let it cool. (All of this
can be done well ahead of time.) Assemble the tart shortly before serving.
WALNUT PECAN CRUST: 1.Preheat the oven to 375_F. Have ready a 9-inch
springform tart pan.
2.Place the butter and sugar in a large mixing bowl. Cream together at high
speed with an electric mixer, then stir in the nuts.
3.Add flour and salt. Use a spoon to mix the dough first, and then use your
hands, if necessary, working quickly. Mix until all the ingredients are
combined and the dough holds together. (Don’t overhandle it.)
4.Flour a clean, dry surface. Roll out the dough between 2 sheets of
plastic wrap into an 11- to 12-inch circle about 1/4 inch thick.
5.Remove the top sheet of plastic, and use the other as a helper to flip
the crust into the tart pan. Press the dough down and ease it into the
corners. Prick the dough all over with a fork.
6.Bake in the middle of the oven for 20 to 25 minutes, or until it is
deeply golden all over. Cool completely before filling.
GRAPEFRUIT-LIME FILLING
1.Combine the egg yolks, sugar, flour, and zests in a heavy saucepan. Pour
in the juices, whisk thoroughly, and bring to a boil over medium heat. Boil
gently for 2 minutes, whisking frequently. Remove from heat, and set aside
to cool to room temperature.
2.Spoon the room-temperature filling into the cooled crust, and spread it
in place.
3.Shortly before serving, arrange the grapefruit sections over the top in a
lovely pattern. To serve, remove the rim from the tart pan, place the tart
on an elegant plate, and bring it to the table to receive admiration. Then
cut into wedges and dig in.
Yields
1 servings
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