Difficulty:[usr 2]
Prepare the shortcrust pastry:cut the butter into small pieces in the flour. Crumble with your fingertips. Add salt and just enough water to make a soft but not sticky dough. Roll out, line a tart pan.
Put the prepared mold in the refrigerator during the preparation of the cream, the edges will be less likely to sag at the start of cooking.
Prepare the grapefruit cream:work the egg yolks with the sugar, the softened butter (just melted), the juice of 1/2 grapefruit and 1/4 teaspoon of finely grated zest. Then add the ground almonds and finally the beaten egg whites until very stiff.
Pour the cream into the raw crust, and bake in a moderately hot oven for 40 minutes at (th. 5 – 210°C) + 5 minutes (th. 8 – 260°C). If the cream browns too quickly, cover with aluminum foil during cooking.
Finally, prepare the filling:wash and brush the grapefruits carefully. Cut them into quarters and then cut them into very thin slices to obtain half-rounds.
Prepare a syrup with sugar and water in a very wide saucepan or sauté pan. When the sugar and water have boiled for 2 minutes, lay the grapefruit pieces flat, so as not to break them. If the pan is not very large, you will have to do it twice. Cook until the white part of the skin is translucent. Drain the fruit from the syrup. Arrange them on the pie. Put it in the oven for 5 minutes to caramelize.
Reduce the remaining syrup. When it is thick (small ball), add the orange liqueur.
Spread it over the pie when it comes out of the oven.
Serve cold.
Source:Les Bons Desserts. Baudoin
