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February 16, 2017 Desserts

#52WeeksofSweets: Winter Grapefruit Tart, Week 1

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets!  Kicking off with week one, we’ll be making a Winter Grapefruit Tart, with a saltine cracker pie crust.  Yum!

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!

I’ve admitted more times than not that I’m not great in the dessert department.  Well, folks, that’s about to change.  Maybe.  Hopefully.  Definitely.  I’m about to embark on a dessert intensive year.  I pity my personal trainer.  And my waistline.

Welcome to…. #52WeeksofSweets.  Yup.  (Don’t judge that my 52 weeks isn’t starting with the calendar year.  I’m a procrastinator through and through.)

There are a few reasons why I’ve failed in my few dessert attempts over years past:

  1. I hate to measure ingredients.
  2. I’m not patient.
  3. I prefer salty to sweet.
  4. I prefer alcohol calories to dessert calories.

Sometimes, though, we’ve gotta make sacrifices.  The things you do for work.  Once a week, I’ll be trying out new dessert recipes, sharing my successes and my fails.  Trust me, there will be more than a few.

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!

To kick off Week Numero Uno of #52WeeksofSweets, I picked a recipe that I thought would be perfect: a Winter Grapefruit Tart.  I luh-hove grapefruit! 🙂

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!

The crust of our tart is a blend of saltine crackers (!!!), sugar, butter and chopped thyme.

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!

The filling, which is a breeze to make, is a thick custard of fresh fruit juices, eggs and yes, more butter.

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!

And, let’s be honest – the best part?  Besides the crust, there’s no baking!!!

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!

I topped mine off with a plain old whipped cream.  Next time, however, I’ll be adding a splash o’ tequila in that cream for a paloma-like effect.  Who says you can’t have your cake and booze too?

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!

Winter Grapefruit Tart

Yield:

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets!  Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust.  Yum!

Ingredients

  • 1 sleeve Saltine crackers crumbs (pulse in a food processor)
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 cups granulated sugar, divided
  • 7 tb. butter, melted
  • 1/4 cup cornstarch
  • 1/8 tsp. salt
  • 1 3/4 cup grapefruit juice
  • 1/4 cup fresh lemon juice
  • 4 egg yolks
  • 4 drops red food coloring
  • 1/3 cup butter, cut into four pieces
  • 1 cup whipping cream
  • 3 tb. powdered sugar
  • Grapefruit slices

Instructions

  1. Preheat oven to 325 degrees.  Stir together crackers, thyme, 1/4 cup of the regular sugar, and melted butter.  Press into a greased 9" tart pan with a removable bottom.  Bake in preheated oven for 15-17 minutes, until lightly golden.
  2. Meanwhile, combine cornstarch, salt and remaining granulated sugar in a medium saucepan.  Whisk in juices, egg yolks and red food dye.  Cook over medium whisking constantly, until boiling.  Whisk an additional minute until smooth and thick.  Remove from heat and whisk in butter.
  3. Pour into prepared pie crust and refrigerate between 4 and 12 hours.  
  4. Beat cream and powdered sugar with a mixer until soft peaks form.  Dollop on top of tart and serve immediately, garnished with grapefruit slices.
© Katie

Join Forks and Folly in a year-long journey of desserts in our #52WeeksofSweets! Kicking off with week one, we'll be making a Winter Grapefruit Tart, with a saltine cracker pie crust. Yum!

 

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Categories: Desserts

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

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Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

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