My trees are all out of lemons right now so I thought what the heck I’ll make this with white grapefruit which I still have plenty of.Most of my grapefruit are giant now, on the sweet side and extremely juicy.The pastry cream was pretty typical except it was citrus flavored. This was my favorite part of the tart as the cream had such a delicate floral and citrus flavor.I kept the extra egg white for the meringue. I know the preference in our household is for a lot.My meringue was pretty browned but it tasty yummy and not burnt. I liked the overall idea of this tart but after tasting it both myself and Scott thought that we would have preferred a regular tart base rather than the cream. The grapefruit flavor was great and I think I’ll be experimenting with making a traditional-style grapefruit meringue. The grapefruit pastry cream was incredibly tasty, just didn’t care for it so much in the tart. I think it would be pretty sensational in anéclair or maybe as a base for a tropical cream pie with hibiscus flowers. It’s made me want to experiment with a grapefruit cheesecake, maybe with a sour cream topping? While this tart wasn’t my favorite combo it did spark some good ideas so I’m glad to have made it.
I’ve seen many recipes for madeleines before but never had the inclination to try them. My kitchen abounds with a variety of bakeware and it always seemed just a little too fussy to purchase a madeleine pan. Baking Chez Moi is adding to my collection but really only in the best of ways, a new pan but a great new recipe to go with it. I really enjoyed the recipe as written with lemon flavor but due to my abundance of grapefruit I decided to make that version as well.
I love recipes that call for ingredients that I almost always have already stocked. It makes weekend whims easy to indulge.
I love the feeling that sugar gets after rubbing zest into it. It reminds me of the Southern California beaches I grew up on. Damp sand is kind of an odd sensation against your fingertips and this replicates it pretty perfectly.
Eggs and sugar are beaten till slightly thickened and honey and vanilla are added in.
Dry ingredients are gently folded in and some milk and melted butter finish the batter off. The batter needs to chill at least an hour but I love that this is flexible enough to be made quite a bit ahead of time. I made these a few times and my lemon batter always seemed to form some interesting chunky crystals in the batter. We theorized that it had something to do with the lemon’s acidity but interestingly enough my grapefruit batter remained smooth. I wasn’t too concerned as the final product turned out tasting great.
I made both a standard and mini size with a varying degree of ‘bump’ success. My first batch really looked the prettiest but company was coming for dinner and they were devoured pretty quick.
I glazed both batches and the I think this definitely adds a little something special. I’d probably continue glazing future batches if for no other reason than I hate wasting any fresh juice.
I have a feeling making madeleines is a skill, despite the seemingly simple ingredients, and the more you make them the more perfect they turn out. The lemon madeleines were pretty great but I thought the grapefruit version really did it for me. The flavor was so familiar but still really interesting.
I’m so glad my new pans weren’t wasted and will at least be put to use every citrus season.
I’m always on the hunt for a good grapefruit recipe. That big beautiful tree out my kitchen window? Not a lemon tree, it’s a giant white grapefruit tree. Something I wasn’t even aware existed before we moved into this house. I was quite excited to try Dorie’s recipe but as I began to read through it my excitement dimmed a bit. This wasn’t going to be the quick easy tart I had hoped for but a multi-step process.
The first layer of the tart is a lemon almond cream. The process was simple, basically mixing up the ingredients and letting it rest in the fridge.
The most interesting and somewhat odd part of the tart was up next: the grapefruit cremeux.
So I have to confess I had a little help with this part. Scott has been making lots of limoncello from our citrus and is quite the expert at using a microplane to extract the very top layer of zest. He graciously lent his skills and zested both my lemon and grapefruit.
At first it seems as though you are making a regular custard out of the mix but once the custard is done it goes into a blender so that gelatin, campari and butter can be added in. The final mixture gets popped into the fridge.
The next day the tart shell and topping gets made. The tart shell is a simple sweet tart dough that gets pre-baked in a pan with a removable bottom. The topping consists of segmented grapefruit. I hate segmenting grapefruit. Mostly because my juicing grapefruit really isn’t meant to make pretty segments. I had asked a friend and neighbor for some pink grapefruit which she graciously gave me but they are also of the retro petite variety and not the current super-sized one. I pressed on with my humble grapefruit but I’m sure I’ll be envious of the beautiful rosettes that others were able to make.
Once the tart has cooled and the segments dried it’s time to assemble the tart. The almond lemon cream gets spread in a thin layer on the base and baked to set.
The cremeux layer was where I had to divert from the instructions and go rouge. The instructions say that you will need to whisk it to soften before adding to the tart. I whisked and whisked and the texture looked like scrambled eggs. Scott jumped in and whisked and whisked to no avail. After some discussion I jumped in with my hand mixer and that finally tamed the cremeux into submission.
This has to be gently added to the almond base and topped with the grapefruit segments.
My final tart was certainly not the most beautiful one I’ve made but I was very glad to be finished. I brought the tart to Sunday dinner at my neighbors and everyone ate a piece and enjoyed. I was relieved it wasn’t too tart but I was wishing I had sprinkled a teeny bit of sugar on some of the pink segments.
I’m not sure I would make this tart again. While the final tart was good and everyone seemed to enjoy it, it’s not the kind of tart that everyone is diving in for another piece.