Wednesday, February 25, 2015
TWD BCM Pink Grapefruit Tart
After seeing some of your photos, I'm almost embarrassed to show mine. I'm definitely not going to win any awards for my decorating ability. Luckily, the placement of the grapefruit segments in a pretty pattern does not affect the taste of the dessert and the taste of this dessert was excellent. Was it worth the work or the calories? I'm not sure. I made this over a couple of days. Luckily, Paul had made and frozen extra tart dough, so for the crust all I had to do was defrost, roll, freeze in pan, and bake. On that same day I also made the almond-lemon cream and the grapefruit cremeux. On the second day I segmented the grapefruits, and baked and assembled the tart.
Let me just start by saying that Paul's tart crust (from the Tartine book) was amazing--it's like puff pastry it's so buttery--and I absolutely loved the grapefruit cremeux. Grapefruit is a favorite for me, and I thought Dorie balanced the sweet and tart flavors perfectly. The almond-lemon cream? I was unimpressed. It was fine, but I barely noticed it with all of the other flavors going on. It has done a nice job of protecting the shell--it's been in the fridge for a few days now and is still nice and crisp--so maybe that's reason enough for making it. I'm glad I made this once, but in the future I could see myself making the grapefruit cremeux to serve in bowls and skipping the rest of the steps.
I try to avoid gelatin, so I substituted agar agar in the cremeux. I totally guessed at the amount and the instructions, but it seemed to work perfectly. In case anyone's interested, I used two tablespoons of agar agar. I increased the amount of grapefruit juice by a few tablespoons (to account for the water used to soak the gelatin), and added the agar agar to the pan directly with the grapefruit juice. I know agar agar sets up pretty quickly when it cools, so I also skipped letting the cremeux sit for 5 minutes before adding the butter. I added the cremeux to the blender, and started adding butter and blending immediately. As soon as it was all incorporated, I pored the cremeux into a bowl. When it cooled, I covered it with plastic wrap and placed it in the fridge. By the next day it was VERY thick and creamy. It reached the perfect texture once whisked.