Sunday, February 24, 2008
Caramelised Grapefruit Pie
Ingredients: (serves 10)
1 cup plain flour
1/2 cup almond meal
1/3 cup icing sugar mixture
5 oz chilled butter, chopped
1 egg yolk
2 tbs brown sugar
1 grapefruit, unpeeled, thinly sliced
Double cream, to serve
2 tbs finely grated grapefruit rind
1/2 cup fresh grapefruit juice
3/4 cup caster sugar
1 1/4 cup thickened cream
5 eggs, lightly whisked
To make the filling, combine grapefruit rind and juice, sugar, cream and egg in a bowl. Cover and place in fridge for 2 hours to develop the flavours.
Meanwhile, to make the pastry, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolk and process until dough just starts to come together.
Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Roll out the pastry on a lightly floured surface to a 1/8 inch-thick disc. Line a round 10 inch (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Preheat oven to 400 F. Cover pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 10 minutes. Remove the paper and pastry weights or rice. Bake for 8 minutes or until golden. Remove from oven and reduce temperature to 325 F.
Strain grapefruit mixture through a fine sieve into a jug. Pour into the pastry case. Bake for 30 minutes or until just set. Set aside for 30 minutes to cool. Place in the fridge for 1 hour to chill.
Preheat grill on high. Sprinkle tart with half the brown sugar. Place on a baking tray. Cook under grill for 2-3 minutes or until the sugar bubbles and caramelises.
Place the grapefruit on a baking tray and sprinkle with the remaining brown sugar. Cook under grill for 2-3 minutes or until the sugar bubbles and caramelises.
Arrange the grapefruit on the tart. Cut into wedges and serve with cream.