Hey there, friend! Today, I’m sharing one of my absolute favorite recipes with you: a bright and flavorful Grapefruit and Rosemary Tart. It’s surprisingly easy to make and always a crowd-pleaser, thanks to its unique and delicious flavor profile.
Why You Will Love This Recipe
This Grapefruit and Rosemary Tart is special for so many reasons! First, it’s a delightful combination of sweet and tart, with the grapefruit providing a zesty kick that’s perfectly balanced by the subtle, earthy notes of rosemary. The buttery, flaky crust complements the citrus filling beautifully, creating a symphony of textures and flavors in every bite. Plus, it looks absolutely stunning! This tart is not only delicious, but it’s also relatively simple to make, even if you’re not an experienced baker. The homemade element makes it that much more enjoyable!
Ingredients
Here’s what you’ll need to whip up this amazing tart:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup ice water
For the Filling:
- 3 large grapefruits
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is crucial for a flaky crust.
2. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges and crimp the edges for a decorative finish.
3. Prepare the Tart Shell:
Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes, then remove the parchment paper and weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. Let it cool completely.
4. Make the Grapefruit Filling:
While the crust is cooling, prepare the grapefruit filling. Zest one grapefruit (you should have about 1 tablespoon of zest) and set aside. Peel all the grapefruits and segment them, removing any membranes. In a medium bowl, whisk together the eggs, sugar, heavy cream, rosemary, grapefruit zest, and vanilla extract until well combined.
5. Assemble and Bake the Tart:
Arrange the grapefruit segments evenly over the bottom of the cooled tart shell. Pour the egg mixture over the grapefruit segments, making sure to distribute it evenly. Bake in the preheated oven for 30-35 minutes, or until the filling is set and slightly golden brown. The center should still have a slight wobble.
6. Cool and Serve:
Let the Grapefruit and Rosemary Tart cool completely on a wire rack before serving. This allows the filling to set properly. Once cooled, you can remove the tart from the pan by gently lifting the bottom.
Serving Suggestions
This tart is perfect on its own, but it also pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy sweetness complements the tartness of the grapefruit beautifully. For an extra touch of elegance, you can garnish the tart with a few fresh rosemary sprigs and a light dusting of powdered sugar. This Grapefruit and Rosemary Tart is fantastic for brunch, afternoon tea, or even as a sophisticated dessert after a light dinner. Its bright flavors make it especially suited for spring and summer gatherings.
Storage and Reheating
To store any leftover Grapefruit and Rosemary Tart, cover it loosely with plastic wrap or place it in an airtight container and refrigerate. It will keep well for up to 3 days. The crust might soften slightly over time, but the flavor will still be fantastic. I don’t recommend reheating the tart, as the filling might become watery. It’s best enjoyed cold or at room temperature.
Key Details
- Prep Time: 30 minutes (plus 30 minutes chilling time)
- Cook Time: 40-42 minutes
- Servings: 8
- Equipment: 9-inch tart pan with removable bottom, pastry blender or fingertips, rolling pin, parchment paper, pie weights or dried beans, zester, whisk
I really hope you enjoy making and eating this Grapefruit and Rosemary Tart as much as I do! Happy baking!
Grapefruit and Rosemary Tart
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into small cubes
- 1/4 cup ice water
- 3 large grapefruits
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup heavy cream
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix! Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is crucial for a flaky crust.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges and crimp the edges for a decorative finish.
- Preheat your oven to 375°F (190°C). Line the tart shell with parchment paper and fill it with pie weights or dried beans. This prevents the crust from puffing up during baking. Bake for 15 minutes, then remove the parchment paper and weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. Let it cool completely.
- While the crust is cooling, prepare the grapefruit filling. Zest one grapefruit (you should have about 1 tablespoon of zest) and set aside. Peel all the grapefruits and segment them, removing any membranes. In a medium bowl, whisk together the eggs, sugar, heavy cream, rosemary, grapefruit zest, and vanilla extract until well combined.
- Arrange the grapefruit segments evenly over the bottom of the cooled tart shell. Pour the egg mixture over the grapefruit segments, making sure to distribute it evenly. Bake in the preheated oven for 30-35 minutes, or until the filling is set and slightly golden brown. The center should still have a slight wobble.
- Let the Grapefruit and Rosemary Tart cool completely on a wire rack before serving. This allows the filling to set properly. Once cooled, you can remove the tart from the pan by gently lifting the bottom.