Tart: grapefruit-lime filling in a walnut-pecan shortbread

1 servings

Ingredients

Quantity Ingredient
½ cup Butter; softened (1 stick)
⅓ cup Sugar
¼ cup Ground pecans
¼ cup Ground walnuts
1 cup Unbleached white flour
(plus extra for rolling the dough)
¼ teaspoon Salt
GRAPEFRUIT-LIME FILLING
4 Egg yolks
½ cup Sugar
3 tablespoons Unbleached white flour
2 teaspoons Minced lime zest
2 teaspoons Minced grapefruit zest
⅔ cup Fresh grapefruit juice
½ cup Fresh lime juice
1 cup Pink grapefruit sections

Directions

WALNUT PECAN CRUST

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 ¼ 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.

www.molliekatzen.com 2/99

Recipe by: Adapted from "Vegetable Heaven." Converted by MM_Buster v2.0l.

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