A Tart Like a Winter Sunrise
Hello, my dear. Come sit. Let’s talk about something bright. This tart is the color of a pink winter sky. It tastes like a sunny morning, even on a gray day. I think we all need a little of that right now.
It’s a grapefruit tart. But we call it Citrus Noel in my house. My grandson gave it that name years ago. He said it looked like a Christmas ornament you could eat. I still laugh at that. Doesn’t that smell amazing? The zest and juice make the whole kitchen sing.
Why a Good Crust Matters
The crust is the foundation. It holds everything together. This one is simple. You just stir melted butter into flour and sugar. Then you press it into the pan with your fingers.
I love this part. You get to use your hands. Feel the dough crumble and then come together. Press it up the sides nice and even. This matters because a strong, buttery crust means every bite is perfect. No soggy bottom here!
The Heart of the Tart
Now, the filling is a curd. It sounds fancy, but it’s just eggs, juice, and sugar cooked gently. You must stir and stir. It turns thick and silky. This is where the magic happens.
*Fun fact: The red food coloring is just for joy. Ruby Red grapefruit juice is already pink! A few drops make it glow like a jewel. You can skip it, but I like the cheer. Do you prefer your desserts natural or brightly colored? I’d love to know.
A Lesson in Patience
Here is the hard part. You must let it cool. Then chill it for hours. I know, I know. You want to eat it right away. But trust your grandma.
This waiting matters. It lets the flavors settle and become friends. The filling firms up just right. Slice it warm, and it will run. Wait, and it will be perfect. What dessert tests your patience the most? For me, it’s always this one.
The Final Flourish
Finally, the whipped cream. A fluffy cloud on top. I use a pastry bag to pipe little stars. But a spoonful dolloped on each slice is just as wonderful. It cuts the tartness with cool, sweet cream.
Sharing this tart is the best part. The bright flavor makes people smile. It reminds us that simple, good ingredients make the happiest food. Tell me, what food always brings a smile to your table?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Crust: | ||
| Flour | 1⅓ cups (6⅔ ounces/189 grams) | |
| Sugar | 5 tablespoons (2¼ ounces/64 grams) | |
| Table salt | ½ teaspoon | |
| Unsalted butter, melted | 10 tablespoons | |
| Filling: | ||
| Sugar | ¾ cup (5¼ ounces/149 grams) | |
| Large eggs plus large yolks | 3 eggs + 4 yolks | |
| Cornstarch | 1 tablespoon | |
| Table salt | ½ teaspoon | |
| Ruby red grapefruit zest plus juice | 1 tbsp zest + 1 cup juice | From about 2 large grapefruits |
| Lemon juice | 3 tablespoons | |
| Unsalted butter, chilled | 5 tablespoons | Cut into 10 pieces |
| Red liquid food coloring | 6 drops | Can sub 3 drops gel color or omit |
| Topping: | ||
| Heavy cream | 1 cup | |
| Granulated sugar | 1 tablespoon |
Instructions
Step 1: First, make your crust. Mix the flour, sugar, and salt in a big bowl. Pour in the melted butter and stir it all up. Crumble most of the dough into your tart pan. Press it flat on the bottom. Then, crumble the rest around the edges. Press that dough up the fluted sides. (A little tip: press the dough a tiny bit above the pan’s rim.) Bake it until it’s golden brown. Let it cool a bit on its baking sheet.
Step 2: Now, for the sunny filling. Whisk the sugar, eggs, yolks, cornstarch, and salt together. Heat the grapefruit and lemon juice until it simmers. Slowly pour the hot juice into the egg mix, whisking the whole time. This keeps the eggs from scrambling. Pour it all back into the saucepan. Do you know what we call this mixture now? Share below!
Step 3: Cook the mixture on medium heat. Stir it constantly with a spatula. Cook until it’s thick and reaches 165 degrees. Take it off the heat. Stir in the cold butter and food coloring until it’s all melted and pink. I still laugh at how my first try looked like pale oatmeal! Strain it into a bowl, then whisk in the grapefruit zest. Doesn’t that smell amazing?
Step 4: Pour the warm filling into your tart shell. It’s okay if the shell is still a little warm. Bake it just until the edges are set but the center has a tiny jiggle. Let it cool completely on a rack. Then, the hard part: chill it in the fridge for two hours. (This patience makes it slice perfectly.) You can make it days ahead, which I often do.
Step 5: Time to decorate! Carefully remove the tart pan’s outer ring. Slide a thin spatula under the crust to free it. Gently slip the whole tart onto your prettiest plate. Whip the cream and sugar until it forms soft peaks. Pipe little clouds of cream around the edge. Serve any extra cream on the side. Now, take a picture before everyone digs in!
Creative Twists
This tart is lovely as is, but playing is fun. Try a mix of citrus zest in the filling, like orange and lime. Use a ginger snap crust instead for a spicy surprise. For a winter party, top it with sugared rosemary sprigs and cranberries. They look like little jewels. Which one would you try first? Comment below!
Serving & Pairing Ideas
This tart is a bright star on its own. For a fancy touch, add a few fresh raspberries on the side. A small scoop of vanilla bean ice cream melts beautifully with each bite. For drinks, a glass of sparkling rosé wine pairs wonderfully. For a cozy non-alcoholic sip, try ginger tea with a little honey. The spice dances with the citrus. Which would you choose tonight?
Keeping Your Sunshine Tart Happy
This tart loves the cold. Once cooled, cover it with a big bowl in the fridge. It stays fresh for three days. I do not recommend freezing the filled tart.
The filling can get weepy from the fridge’s moisture. Just dab it gently with a paper towel before serving. This keeps your whipped cream topping perfect.
You can bake the empty shell a day ahead. Let it cool, then wrap it tightly at room temperature. This makes the final assembly so much faster.
Batch cooking saves precious time for fun. It means you can make a treat today for joy tomorrow. I once baked the shell while helping my grandson with his homework.
Have you ever tried storing a tart this way? Share your tips below!
Simple Fixes for Common Hiccups
Is your crust dough too crumbly? The butter may have cooled too much. Just warm it slightly until it is soft and pliable again.
The filling might look grainy or scrambled. This happens if the heat is too high. Cooking it low and slow with constant stirring is the secret. I remember when I rushed this step once. The curd was lumpy, but it still tasted sweet.
Does your whipped cream go flat? Make sure your bowl and cream are very cold. This helps it whip up light and stay fluffy for hours.
Getting the texture right builds your kitchen confidence. Controlling the heat also makes the flavor smooth and bright. It turns worry into a wonderful result.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend for the crust. The filling is naturally gluten-free.
Q: How far ahead can I make it?
A: The full tart keeps for 3 days in the fridge. Add the whipped cream topping the day you serve it.
Q: What if I don’t have grapefruit?
A: You can use all lemon juice. The tart will be more tart and less pink, but just as lovely.
Q: Can I make a smaller version?
A: You can halve the recipe. Use a 6-inch tart pan. Just reduce the baking time a little.
Q: Is the food coloring needed?
A: Not at all! It just gives a pretty pink color. The taste is wonderful without it.
*Fun fact: Ruby Red grapefruits get their color from a natural antioxidant called lycopene!*
Which tip will you try first?
A Slice of Sunshine for You
I hope this recipe brings a little sunshine to your table. Baking is about sharing joy and making memories.
I would love to hear about your kitchen adventures. Tell me all about it in the comments below.
Have you tried making this Citrus Noel Tart? I can’t wait to hear your story.
Happy cooking!
—Elowen Thorn.
Citrus Noel Tart
Description
A vibrant and elegant Grapefruit Tart with a buttery crust, a tangy-sweet ruby red grapefruit curd filling, and a light whipped cream topping.
Ingredients
Crust:
Filling:
Topping:
Instructions
- For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in large bowl. Add melted butter and stir with spatula until dough forms. Using your hands, crumble two-thirds of dough over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan, then press crumbled dough into fluted sides of pan, pressing so dough rises about ⅛ inch above sides and making sure dough is pressed into corner around base of pan. Place pan on rimmed baking sheet and bake until tart shell is golden brown, 25 to 30 minutes, rotating pan halfway through baking. Let tart shell cool on sheet while preparing filling.
- For the filling: Whisk sugar, eggs and yolks, cornstarch, and salt in medium bowl until smooth. Bring grapefruit juice and lemon juice to simmer in small saucepan over medium-high heat. Whisking constantly, slowly pour hot juice mixture into egg mixture and whisk until smooth; transfer mixture to now-empty saucepan.
- Cook egg mixture over medium heat, stirring constantly with rubber spatula, until mixture clings to spatula and registers 165 to 170 degrees in multiple places, 3 to 5 minutes. Off heat, stir in butter and food coloring until butter is melted and fully incorporated. Strain curd through fine-mesh strainer into medium bowl, gently pressing on solids to extract curd. Whisk in grapefruit zest.
- Pour filling into tart shell (shell needn’t be fully cooled). Bake tart on sheet until edges are set and center 5 inches jiggle slightly when nudged, 16 to 19 minutes. Let tart cool completely on wire rack, about 1 hour. Refrigerate, uncovered, until filling is well chilled and firm, about 2 hours. (Tart can be refrigerated for up to 3 days; after tart is well chilled, cover with inverted bowl. Blot away any accumulated moisture with paper towel before decorating and serving.)
- When ready to decorate, remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom to release, then slip tart onto platter.
- For the topping: Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Transfer whipped cream to pastry bag fitted with pastry tip. Pipe decorative border around perimeter of tart as desired. Transfer any remaining whipped cream to small serving bowl. Cut tart into wedges and serve, passing extra whipped cream separately.
Notes
- We developed this recipe using Ruby Red grapefruits, but pink grapefruits also work well. You can substitute three drops of gel food coloring for the liquid food coloring, or you can omit the food coloring altogether.