Grapefruit Almond Tart

Grapefruit Almond Tart

This is a refreshing tart that is perfect for summer. My dad even gave this rave reviews. He ate the entire thing in a flash.


Tart Crust:
Cake flour
120 g
Almond flour
20 g
Unsalted butter
60 g
Sugar (I used white sugar)
40 g
Egg yolk
Vanilla extract
a small amount
Creme D'amande (Almond Cream):
Unsalted butter (you can also substitute with margarine)
50 g
50 g
1 (50 g)
Almond flour
50 g
Tart Topping:
Heavy cream
150 g
15 g
Pink grapefruit


1. Make the tart crust. Sift the cake flour and almond flour together. Bring the butter and egg to room temperature.
2. Place the butter in a bowl, and mix well with a whisk to soften. Add the sugar and mix.
3. Add the egg yolk and vanilla extract and mix together with a rubber spatula. Add the flour all at once, and mix together in a cutting motion.
4. Bring the dough together into one piece, wrap in plastic wrap, and place in the fridge for 1 hour.
5. Spread a thin layer of margarine (not listed in ingredients) onto the pie plate.
6. Roll the dough out thinly with a rolling pin, poke holes in the dough with a fork, and lay it inside the pie plate. Slice off the excess dough with a knife.
7. Wrap in plastic wrap and place in the fridge for about 1 hour.
8. In the meantime, make the creme d'amande. Bring the butter and eggs to room temperature.
9. Place the butter in a bowl, and mix with a whisk to soften. Add the sugar, and mix.
10. Add the beaten egg in 3 stages, and when you are adding the last third of the egg, add the almond flour as well.
11. Pour the creme d'amande into the pie plate, and bake in the oven at 180°C for 15 minutes.
12. It will look something like this. Then allow it to cool. It's best if you leave it overnight.
13. Remove the peel of the grapefruit, as well as the inner membranes.
14. Add the sugar to the heavy cream, and whip until soft peaks form. Put in a piping fitted with a round tip, and pipe onto the tart.
15. Alternately place the pink and yellow grapefruit segments onto the pie, and decorate the outside edge of the pie with whipped heavy cream.
16. Done! It looks like this when cut.

Story Behind this Recipe

I made this because I wanted to recreate a tart I had in a cafe that I liked.