Grapefruit Tart With Tarragon Cream Recipes

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GRAPEFRUIT TART WITH TARRAGON CREAM



Grapefruit Tart with Tarragon Cream image

The herb's licorice flavor combines wonderfully with the citrus tang of grapefruit in this refreshing and light tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 2 tarts

Number Of Ingredients 12

2 large pink or ruby-red grapefruit, peel and pith removed
2 large white grapefruit, peel and pith removed
1 whole vanilla bean, split lengthwise
2 cups milk
1/2 cup plus 2 tablespoons granulated sugar
6 sprigs fresh tarragon
6 tablespoons cornstarch
3 large eggs
1/2 cup plus 1 tablespoon heavy cream
All-purpose flour, for dusting
1 standard package frozen puff pastry (17 1/4 ounces), thawed
Superfine sugar, for sprinkling

Steps:

  • Using a paring knife, slice between the sections and membranes of the grapefruit; remove the segments whole. Transfer segments to an airtight container, and chill.
  • Scrape the vanilla seeds into a medium saucepan, and add pod. Add milk, 1/4 cup sugar, and 2 sprigs tarragon.
  • Place the pan over high heat. Stir to combine, and bring to a boil. Remove pan from heat; cover. Steep 20 minutes. Strain, and discard vanilla pod and tarragon sprigs.
  • Prepare an ice bath. In a small bowl, whisk together cornstarch and remaining 6 tablespoons sugar. Break 2 eggs into a bowl; whisk. Add cornstarch mixture; whisk thoroughly.
  • Bring infused milk to a boil again, and pour over egg mixture, whisking constantly. Return milk-egg mixture to the saucepan, and set over medium heat. Bring to a boil, whisking constantly. Continue whisking until very thick, about 3 minutes.
  • Remove pan from heat, and transfer mixture to a medium bowl. Place bowl in ice bath, and let sit, whisking occasionally, until cool. Lay a piece of plastic wrap directly on surface to prevent a skin from forming, and transfer pastry cream to the refrigerator.
  • Heat the oven to 350 degrees. and line a baking sheet with parchment; set aside. In a small bowl, whisk together remaining egg and 1 tablespoon heavy cream; set egg wash aside.
  • On a lightly floured work surface, roll out 1 sheet puff pastry just enough to smooth the creases. Cut a 5-by-10-inch rectangle, and place the rectangle on the baking sheet; chill. Using a paring knife or a leaf-shaped cookie cutter, cut 22 small leaves from the pastry scraps.
  • Remove rectangle from the refrigerator. Brush the bottoms of the leaves with a dab of water; place them around the perimeter of the rectangle, arranging them in an overlapping pattern. Prick the inside of the rectangle with the tines of a fork. Brush pastry with egg wash; return to refrigerator.
  • Repeat Steps 8 and 9 with the remaining sheet puff pastry.
  • Bake both pieces of pastry until puffed and golden brown, about 35 minutes. Transfer shells to a wire rack to cool completely.
  • When ready to serve, lightly brush the remaining 4 tarragon sprigs with remaining egg wash; sprinkle with superfine sugar. Dry on unlined baking sheet, about 30 minutes.
  • Whip remaining 1/2 cup heavy cream until soft peaks form. Place pastry cream in a medium bowl, and whisk to loosen; fold in whipped cream. Spoon half of the pastry cream onto each pastry shell, and smooth with an offset spatula. Top with alternating pink- and white-grapefruit segments; garnish with sugared tarragon sprigs. Slice each tart into four pieces; serve.

GRAPEFRUIT SPRITZER WITH TARRAGON SYRUP



Grapefruit Spritzer with Tarragon Syrup image

Provided by Valerie Bertinelli

Categories     beverage

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 cups sugar
1 bunch fresh tarragon
One 750-milliliter bottle dry rose wine (preferably one with a deep pink color)
1/4 cup grapefruit-flavored seltzer
Grapefruit slices, for garnish

Steps:

  • Add the sugar, tarragon and 1 1/2 cups water to a small saucepan. Bring to a simmer, stirring, until the sugar is just dissolved. Remove from the heat and let steep 15 minutes. Strain the syrup and refrigerate until cold.
  • Add the rose wine, grapefruit seltzer, 1/2 cup simple syrup and a few slices grapefruit to a pitcher (save the remaining simple syrup for another use). Serve immediately or refrigerate until ready to serve.

GRAPEFRUIT TARRAGON SORBET



Grapefruit Tarragon Sorbet image

Categories     Ice Cream Machine     Dessert     Kid-Friendly     Frozen Dessert     Grapefruit     Tarragon     Gourmet     Small Plates

Number Of Ingredients 5

4 large red or pink grapefruits
1 cup water
1 cup sugar
1 teaspoon dried tarragon, crumbled
Garnish: 2 tablespoons candied grapefruit strips

Steps:

  • Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
  • Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
  • Serve sorbet garnished with candied strips.

GRAPEFRUIT TART



Grapefruit Tart image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin)
8 tablespoons (1 stick) salted butter, melted
2 tablespoons sugar
One 14-ounce can sweetened condensed milk
2 large egg yolks
1 large grapefruit, zested and juiced (1/2 cup juice)
Red food coloring, for tinting, optional
Whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
  • For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
  • Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.

FISH FILLETS WITH GRAPEFRUIT TARRAGON BEURRE BLANC



Fish Fillets with Grapefruit Tarragon Beurre Blanc image

Categories     Fish     Bake     Grapefruit     White Wine     Tarragon     Gourmet

Yield Serves 4

Number Of Ingredients 9

1/4 cup minced shallot
four 6- to 8-ounce white fish fillets such as red snapper or scrod
1/4 cup plus 2 tablespoons dry white wine
1/4 cup plus 2 tablespoons bottled clam juice
2/3 cup fresh grapefruit juice
1/4 cup heavy cream
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 teaspoons minced fresh tarragon leaves or 1/4 teaspoon crumbled dried, or to taste
fresh grapefruit sections as an accompaniment

Steps:

  • Sprinkle the shallot into a buttered shallow baking dish just large enough to hold the fish fillets in one layer, on the shallot arrange the fillets, skin sides down, and pour the wine and the clam juice over them. Sprinkle the fillets with salt and pepper to taste and bake them, covered with a buttered piece of wax paper, in the middle of a preheated 425°F. oven for 10 to 12 minutes, or until they are just cooked through. Transfer the fillets with a slotted spatula to a platter and keep them warm, covered.
  • Strain the cooking liquid through a fine sieve into a small saucepan, add the grapefruit juice, and boil the mixture until it is reduced to about 2/3 cup. Add the cream and boil the mixture until it is reduced by half. Reduce the heat to low and whisk in the butter, 1 bit at a time, lifting the pan from the heat occasionally to let the mixture cool and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Whisk in the tarragon and salt and pepper to taste. With the slotted spatula transfer each fillet, skin side down, to a plate. Pour one fourth of the sauce over each fillet and arrange some of the grapefruit sections around each plate.

GRAPEFRUIT TART



Grapefruit Tart image

Provided by Barbara Kafka

Categories     dessert

Time 4h30m

Yield 10 to 12 slices

Number Of Ingredients 5

3 to 4 large pink grapefruits, peeled (peels from 1 or 2 reserved, white pith removed and chopped fine to equal 3/4 cup) and separated into sections
1 10-inch pate sucree tart shell, partially baked (recipe below)
3 tablespoons cornstarch
1/2 cup plus 2 tablespoons granulated brown sugar
1/2 cup grapefruit juice (from the bowl holding the sections)

Steps:

  • Place a rack in the middle of the oven and one in the top (if using an electric oven). Heat to 350 degrees.
  • Arrange the grapefruit sections in the crust in a pinwheel design. In a small bowl, combine the cornstarch, 1/2 cup brown sugar, grapefruit rind and grapefruit juice. Stir to mix well.
  • Spoon the mixture over the grapefruit sections, being careful not to disturb the design and not to allow any of the juice to seep over the edge of the crust. Place on the middle rack of the oven, and bake for 30 minutes. Remove from the oven, and turn the oven to broil.
  • Sprinkle the remaining 2 tablespoons of brown sugar over the top of the tart; if there isn't enough liquid in the tart to cause the brown sugar to bubble under the broiler, sprinkle 1/2 to 1 tablespoon of grapefruit juice over the sugar before broiling. Return to the oven, and broil for 4 minutes, or until bubbly. Remove from oven, and cool on a rack.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 16 grams

GRAPEFRUIT TART



Grapefruit Tart image

From a magazine clipping in a file folder from who knows when...Sounds delicious! Chill time required so plan ahead. Use red grapefruit.

Provided by Little Suzy Homemak

Categories     Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

5 1/3 ounces pure butter shortbread
3 tablespoons sugar
2 tablespoons butter, melted
1/2 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
2 cups grapefruit juice, fresh
4 egg yolks
3 tablespoons butter
2 teaspoons grated grapefruit zest
3 red grapefruits, peeled and sectioned
2 tablespoons sugar

Steps:

  • Process shortbread in a blender or food processor until graham cracker crumb consistency (about 1 1/3 cup crumbs).
  • Stir together shortbread crumbs, 3 tablespoons sugar, and 2 tablespoons melted butter in a small bowl. Press mixture lightly into a greased 9-inch tart pan.
  • Bake at 350 degrees for 10-12 minutes or until lightly browned. Set aside.
  • Combine 1/2 cup sugar, cornstarch, and salt in a medium-size heavy saucepan. Whisk in juice and egg yolds. Cook over medium-high heat, whisking constantly, 10-12 minutes or until mixture thickens and boils. Remove from heat; stir in 3 tablespoons butter and rind.
  • Pour filling into prepared tart shell. Cover surface of filling directly with plastic wrap. Chill 2 1/2 hours.
  • Place red grapefruit sections in an 8-inch baking disk. Sprinkle with 2 tablespoons sugar, and chill until ready to assemble. Drain grapefruit before assembly.
  • Arrange segments, with outer part of segments facing the edge, around border of tart. Arrange remaining segments around tart, slightly overlapping to cover filling completely. Serve immediately. Chill leftovers.
  • To make ahead: Prepare crust and filling up to 2 days ahead, but do not top with fruit. Top with grapefruit just before serving.

Nutrition Facts : Calories 347.7, Fat 14, SaturatedFat 6.5, Cholesterol 117.3, Sodium 178.3, Carbohydrate 53.8, Fiber 1.9, Sugar 35.2, Protein 3.5

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