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Martha Stewart Member

Rating: Unrated

11/24/2007

                Have been looking for various "cream fillings" for my cream puffs, so this is one I will definately try.  Do you have any suggestions?

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Grapefruit Tart with Tarragon Cream

Recipe Summary

Yield: Makes 2 tarts

Ingredients

Ingredient Checklist

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

      Cook's Notes

Mint or rosemary can also be used.

Gallery

Grapefruit Tart with Tarragon Cream

Recipe Summary

Yield: Makes 2 tarts

Grapefruit Tart with Tarragon Cream

Grapefruit Tart with Tarragon Cream

Grapefruit Tart with Tarragon Cream

Recipe Summary

Yield: Makes 2 tarts

Recipe Summary

Yield: Makes 2 tarts

Yield: Makes 2 tarts

Makes 2 tarts

Ingredients

Ingredients

  • 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

Directions

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.

      Cook's Notes

Mint or rosemary can also be used.

Cook’s Notes

Mint or rosemary can also be used.

Reviews (1)

Add Rating & Review

Martha Stewart Member

Rating: Unrated

11/24/2007

                Have been looking for various "cream fillings" for my cream puffs, so this is one I will definately try.  Do you have any suggestions?

Reviews (1)

Add Rating & Review

Add Rating & Review

Martha Stewart Member

Rating: Unrated

11/24/2007

                Have been looking for various "cream fillings" for my cream puffs, so this is one I will definately try.  Do you have any suggestions?

Martha Stewart Member

Rating: Unrated

11/24/2007

                Have been looking for various "cream fillings" for my cream puffs, so this is one I will definately try.  Do you have any suggestions?

Rating: Unrated

All Reviews for Grapefruit Tart with Tarragon Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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Newest

All Reviews for Grapefruit Tart with Tarragon Cream

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest