Grapefruit Tart

Grapefruit Tart
Photo by Rita Maas


  • 1 9- to 10-inch round tart pan (1 inch deep) with removable bottom
  • 3 tablespoons finely chopped candied ginger
  • pie weights or raw rice
  • 4 tablespoons confectioners sugar
  • 8 ounces mascarpone cheese
  • 4 grapefruit (preferably 2 pink and 2 red)
  • Sweet pastry dough

Roll out dough with a floured rolling pin into a 13-inch round on a floured surface and fit into tart pan (if pastry breaks, press together with your fingers). Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick ...

View full recipe at Epicurious


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