Gluten-Free Grapefruit Tarts

IMAG4034.jpgGrowing up one of my favorite things to have for breakfast was grapefruit.

My mother would cut one in half. Sprinkle some sugar on each half. cut around the outside and each individual wedge, and microwave or broil each half. One half for Cliff. One for me. And the wedges just popped out.

I have seen several grapefruit tarts, which have been stunning and beautiful. It’s been on my Must Make list for probably about a year now.

Today I had some extra pie crust, plus I already already bought a grapefruit, so I determined that this would be the week I tried it. If I like it, maybe I can take it to the market as part of my POW (Pie of the Week).

Here is the good and the bad of how they turned out:

  • They grapefruit curd was absolutely delicious. Like most other curds (such as lemon and lime), I could sit and sneak little bites maybe all day.
  • Meringue on top? Why not! It’s citrus, just like lemon, why not use some meringue to dress it up
  • Color, this is my only negative. The color was not what I was wanting. This could be 1. Because I used honey and that added to the darker color 2. Many of the recipes I saw used red dye to add to the rubiness of their tarts, but I’m not about that artificial coloring life, so the natural had to do

IMAG4030Gluten-Free Grapefruit Mini Pie

  • 1 recipe for your favorite gluten-free pie crust

Grapefruit Curd

  • 6 eggs, separated
  • zest of 1 grapefruit
  • 1 cup honey
  • pinch of sea salt
  • 1/4 cup tapioca flour
  • 2 cups fresh grapefruit juice
  • 3 tbsp coconut oil

Meringue

  • 6 egg whites
  • 1/3 cup local honey

Let’s Make it Happen: Preheat oven to 350.

Make pie dough according to the recipe you’ve selected. Prick the bottom with holes. Bake until golden. Allow to cool completely.

Heat a pot of water until it simmers.

Whisk together the egg YOLKS, zest, juice, honey, sea salt in a metal bowl.

Place the bowl over the simmering water, whisk the mixture for about 12 minutes, until it begins to thicken. Add coconut oil. Whisk until it is completely incorporated.

Allow to to  cool for 5 to 10 minutes. Scrap into the pie crust to finish cooling.

Transfer to the refrigerator to finish cooling.

Meringue: whip the egg whites using a whisk attachment. Once they start to froth, add the honey. Beat until it is glossy and stiff. Pipe onto the curd. Torch.

Eat and enjoy!

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