Grapefruit Tart
- Sweet pastry dough
- 4 grapefruit (preferably 2 pink and 2 red)
- 8 oz mascarpone cheese* at room temperature
- 3 tablespoons finely chopped candied ginger
- 4 tablespoons confectioners sugar
- Special equipment: a 9- to 10-inch round tart pan (1 inch deep) with removable bottom; pie weights or raw rice
- 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 bottom of shell all over with a fork.
- Chill 30 minutes.
- Preheat oven to 375F.
- Line shell with foil and fill with pie weights.
- Bake in middle of oven 10 minutes, then carefully remove foil and weights and bake shell until golden, 13 to 15 minutes more.
- Transfer shell in pan to a rack to cool.
- Cut peel, including all white pith, from fruit with a sharp paring knife, then cut segments free from membranes and pat dry with paper towels.
- Squeeze 3 tablespoons juice from membranes into a bowl.
- Whisk together mascarpone, candied ginger, 2 tablespoons juice, and 2 tablespoons confectioners sugar.
- Add remaining tablespoon juice if mixture is too thick.
- Spread ginger mascarpone evenly in tart shell and top decoratively with fruit.
- Dust with remaining 2 tablespoons confectioners sugar and serve immediately.
sweet pastry, pink, mascarpone cheese, candied ginger, confectioners sugar, tart pan
Taken from www.epicurious.com/recipes/food/views/grapefruit-tart-106178 (may not work)