Difficulty: Intermediate (2/5)
Prepare the shortcrust pastry: Cut the butter into small pieces into the flour and crumble with your fingertips until it resembles coarse breadcrumbs. Add salt and just enough water to form a soft, non-sticky dough. Roll out and line a tart pan. Refrigerate the prepared mold while making the cream to prevent the edges from sagging during baking.
Make the grapefruit cream: Beat the egg yolks with the sugar, softened butter (just melted), juice of 1/2 grapefruit, and 1/4 teaspoon finely grated zest. Fold in the ground almonds, then gently incorporate the stiffly beaten egg whites.
Pour the cream into the raw pastry crust. Bake in a moderately hot oven for 40 minutes at 210°C (th. 5), followed by 5 minutes at 260°C (th. 8). If the cream browns too quickly, cover with aluminum foil.
For the filling: Wash and brush the grapefruits thoroughly. Cut into quarters, then into very thin slices to form half-moons.
Prepare a syrup by boiling sugar and water in a wide saucepan for 2 minutes. Arrange grapefruit slices flat in the syrup (in batches if needed) and cook until the white pith is translucent. Drain and arrange on the baked pie. Return to the oven for 5 minutes to caramelize.
Reduce the remaining syrup to a thick consistency (small ball stage), then stir in the Cointreau. Brush over the hot pie.
Serve chilled. This elegant recipe, sourced from Les Bons Desserts by Baudoin, showcases the perfect balance of tart citrus and creamy almond filling, a testament to classic French patisserie expertise.
