Recipe & words: Gretchen Lowe
Styling: Amber Armitage
Photography: Manja Wachsmuth
Featured: Homestyle Magazine
Most of us have a favorite lemon tart, I think of them as one those pastries people obsess over and once you find a great one, you totally get it.
I’ve added a twist by using tangy grapefruit and fruity olive oil which make for a show-stopping combination. You can double the mixture and serve with scones, biscuits, or pancakes.
1 1/2 cups (250g) plain flour
125g butter, chilled, chopped
1/3 cup caster sugar
1 egg yolk
1 tablespoon chilled water
Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.
Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in baking paper and refrigerate for 30 minutes.
3/4 cup caster sugar
2 teaspoons cornflour
2 whole large eggs plus 2 large yolks
65g unsalted butter, cut into cubes
2 tablespoons fruity olive oil
Preheat oven to 200°C.
Spread dough evenly over the bottom and up the sides of a 35cm rectangular loose- bottom tart tin and chill until firm, about 30 minutes.
Blind bake pastry for 12 minutes then remove weighting and bake until golden brown all over, a further 5 minutes. Transfer to a rack to cool completely, about 30 minutes.
Grate enough zest from the grapefruit to measure 1 tablespoon, then squeeze 3/4 cup juice from grapefruit.
Whisk together zest and juice, sugar, cornflour, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
Remove from heat and whisk in butter and oil until smooth.
Pour grapefruit curd into cooled shell and chill until set, at least 2 hours.
A wonderful recipe from my days at Homestyle. Thanks to the talented Manja Wachsmuth for her photography and Amber Armitage for help with food styling. x