A bright and creamy Ruby Red grapefruit curd tart baked up in a classic pâte sucrée crust and topped with maple swirled crème fraîche.
This tart features a sweet pâte sucrée crust that bakes up crumbly and cookie-like. Because of the sugar, the dough can be a bit sticky, but keeping dough cold and rolling it between layers of floured parchment makes things easy. When making dough, be sure both the butter and egg yolks are at room temperature. Note that the dough needs to chill at least 4 hours before it can be rolled out.
Recipe adapted from one of my most beloved cookbooks, Alice Waters' The Art of Simple Food.