It evokes some pretty strong feelings.
It is evident by the way that a persons face either lights up or turns into a scowl when the word "grapefruit" pops into a conversation.
My dad would often pick up whole grapefruit that we would cut in half and section out with a spoon (sometimes with a spoonful of sugar on top, sometimes without). And there was nothing I liked better in the morning than a glass of cold grapefruit juice (hold the pulp please).
My grapefruit need was so strong, that one summer when I was out of the country for almost a month on a trip, I had to pack juice boxes of grapefruit juice - one for each day that I would be gone. This was before all that TSA screening stuff... I rationed those babies right to the very end.
Needless to say, I was on board with the concept of this week's Tuesdays with Dorie: Baking Chez Moi recipe. (Side note: I always seem to type Chex Moi instead of Chez Moi - maybe the universe wants me to eat more breakfast.).
On paper, this recipe looked like it was going to be a pain in the butt - sweet tart (pastry) dough, almond cream, a grapefruit crémeux (whatever that is) and supremed citruses. Fortunately, none of these components was particularly challenging - although, I did seem to dirty up every small appliance in my kitchen.
The base of sweet tart dough is one of my favorite doughs to work with and I have used this recipe several times over the years. It is easily made in the food processor (Appliance #1) and best of all, it is forgiving. Even when you slightly overbake it...
The almond cream is where we meet up with Appliance #2 (stand mixer). This is one of those easy mixtures of butter, brown sugar, almond flour (mine still had skins on) and orange zest that is whipped to a frenzy until light and airy. After a short chill, the almond cream was spread onto the baked tart shell and baked until set.
Now, the "Pièce de résistance" of this dessert was the grapefruit crémeux. I didn't know that I needed grapefruit crémeux in my life, but I now know better. I don't even know how to explain this silky concoction of grapefruit juice & zest, sugar, eggs; gelatin and butter (with a little Cointreau thrown in at the end for good measure). Essentially, the juice, zest, sugar and eggs are cooked to 180F (low temperature - no one wants scrambled eggs in their crémeux, okay?) and then thrown into the blender (Appliance #3) with some bloomed gelatin and butter - lots and lots of butter. Since I was using my Vitamix, I didn't bother straining the zest or any potential egg clumps out of the mix. After a long chill in a snow bank, I had this bowl of creamy deliciousness that I would have preferred to eat by the spoonful. Tart? What tart?
The final component to this dessert was a layer of supremed grapefruit segments. Now, as much as I love grapefruit, I dislike supreme-ing citrus with the same passion. I am sure (not) that there is someone who enjoys the task of cutting citrus segments out of the fruit. I am not that person. Fortunately, grapefruit have big, fat segments - so my torture was limited.
Once all the components were made, final assembly took about...one minute. (Spread the crémeux on the base and top with the segmented and drained citrus).
That wasn't so bad, was it? (As long as no one is counting the sink full of dishes that was left behind).
The end result? This one was a winner. I would totally make again - as long as someone else is supreme-ing the citrus.
This post participates in Tuesdays with Dorie.