Brown Butter Crust Grapefruit Curd Tarts for Summer Baking

Brown Butter Tart Crust

• ▢ 6 tablespoons unsalted butter
• ▢ 1 cup all purpose flour
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon grapefruit zest
• ▢ 1/4 teaspoon salt
• ▢ 1 egg yolk
• ▢ 2 tablespoons ice water

Grapefruit Curd

• ▢ 3/4 cup sugar
• ▢ 1 tablespoon grapefruit zest
• ▢ 1 pinch sea salt
• ▢ 4 egg yolks
• ▢ 3/4 cup freshly squeezed grapefruit juice
• ▢ 2 tablespoons freshly squeezed lemon or lime juice
• ▢ 3 ounces cold unsalted butter, diced

Egg Wash

• ▢ 1 egg white, beaten

Whipped Cream

• ▢ 1 cup heavy cream

To brown the butter:

• Melt the butter in a saucepan over medium heat. Continue cooking, swirling the pan often, until the butter turns a deep golden brown and gives off a toasty aroma, with brown flecks forming on the bottom. Watch closely to avoid burning.
• Remove from the heat immediately and pour the browned butter into a small bowl. Chill in the refrigerator until completely firm, at least 30 minutes.

To make the tart dough:

• In a food processor combine the flour, powdered sugar, grapefruit zest, and salt. Pulse a few times to mix.
• Add the chilled brown butter, cut into small pieces, and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.
• Whisk the egg yolk and ice water together, then add to the processor and blend just until the dough starts to come together. If needed, add an extra teaspoon of water.
• Turn the dough onto a clean surface and gently knead until it forms a cohesive ball. Flatten into a disk, wrap in plastic, and chill at least 30 minutes before rolling.

For the curd:

• In a small stainless-steel bowl, whisk together the sugar, salt, and grapefruit zest. Add the egg yolks, then whisk in the grapefruit juice and the lemon or lime juice until smooth.
• Set the bowl over a pot of barely simmering water (double boiler) and cook over medium heat, whisking frequently, until the curd thickens, about 8–10 minutes.
• Remove from heat and add the cold diced butter, whisking until fully incorporated and the curd is smooth.
• If there are any lumps, strain the curd through a fine-mesh sieve. Chill the curd completely before filling the tart shells.

To make the tarts:

• On parchment or wax paper, roll the chilled dough to about 1/8–1/4 inch thick, trying not to add extra flour.
• Cut rounds slightly larger than your tart molds or ramekins and gently press them into the molds, smoothing the sides. Trim or roll over the tops for an even edge. Transfer to the freezer and chill at least 10 minutes until firm.
• Preheat the oven to 375°F (190°C). Line the chilled shells with parchment and pie weights or dry beans.
• Bake until the crusts are fully cooked and lightly golden, about 18–25 minutes depending on thickness.
• Remove the parchment and weights, brush the crusts with the beaten egg white, and return to the oven for a minute or two. This seals the crust and helps prevent sogginess. Cool completely.

For the whipped cream:

• Place heavy cream in a jar, close the lid, and shake vigorously until soft peaks form, or whip by hand or with an electric mixer until soft peaks develop.

To assemble the tarts:

• Fill the cooled tart shells with the chilled grapefruit curd. Pipe or spoon the whipped cream on top and garnish as you like. Serve chilled or at room temperature.

Store in the refrigerator for 2–3 days; they taste freshest the day they are made.