Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Grapefruit Tart with Tarragon Cream 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 tarts The herb's licorice flavor combines wonderfully with the citrus tang of grapefruit in this refreshing and light tart. Ingredients 2 large pink or ruby-red grapefruit, peel and pith removed 2 large white grapefruit, peel and pith removed 1 whole vanilla bean, split lengthwise 2 cups milk ½ cup plus 2 tablespoons granulated sugar 6 sprigs fresh tarragon 6 tablespoons cornstarch 3 large eggs ½ cup plus 1 tablespoon heavy cream All-purpose flour, for dusting 1 standard package frozen puff pastry (17 ¼ ounces), thawed Superfine sugar, for sprinkling Directions Using a paring knife, slice between the sections and membranes of the grapefruit; remove the segments whole. Transfer segments to an airtight container, and chill. Scrape the vanilla seeds into a medium saucepan, and add pod. Add milk, 1/4 cup sugar, and 2 sprigs tarragon. Place the pan over high heat. Stir to combine, and bring to a boil. Remove pan from heat; cover. Steep 20 minutes. Strain, and discard vanilla pod and tarragon sprigs. Prepare an ice bath. In a small bowl, whisk together cornstarch and remaining 6 tablespoons sugar. Break 2 eggs into a bowl; whisk. Add cornstarch mixture; whisk thoroughly. Bring infused milk to a boil again, and pour over egg mixture, whisking constantly. Return milk-egg mixture to the saucepan, and set over medium heat. Bring to a boil, whisking constantly. Continue whisking until very thick, about 3 minutes. Remove pan from heat, and transfer mixture to a medium bowl. Place bowl in ice bath, and let sit, whisking occasionally, until cool. Lay a piece of plastic wrap directly on surface to prevent a skin from forming, and transfer pastry cream to the refrigerator. Heat the oven to 350 degrees. and line a baking sheet with parchment; set aside. In a small bowl, whisk together remaining egg and 1 tablespoon heavy cream; set egg wash aside. On a lightly floured work surface, roll out 1 sheet puff pastry just enough to smooth the creases. Cut a 5-by-10-inch rectangle, and place the rectangle on the baking sheet; chill. Using a paring knife or a leaf-shaped cookie cutter, cut 22 small leaves from the pastry scraps. Remove rectangle from the refrigerator. Brush the bottoms of the leaves with a dab of water; place them around the perimeter of the rectangle, arranging them in an overlapping pattern. Prick the inside of the rectangle with the tines of a fork. Brush pastry with egg wash; return to refrigerator. Repeat Steps 8 and 9 with the remaining sheet puff pastry. Bake both pieces of pastry until puffed and golden brown, about 35 minutes. Transfer shells to a wire rack to cool completely. When ready to serve, lightly brush the remaining 4 tarragon sprigs with remaining egg wash; sprinkle with superfine sugar. Dry on unlined baking sheet, about 30 minutes. Whip remaining 1/2 cup heavy cream until soft peaks form. Place pastry cream in a medium bowl, and whisk to loosen; fold in whipped cream. Spoon half of the pastry cream onto each pastry shell, and smooth with an offset spatula. Top with alternating pink- and white-grapefruit segments; garnish with sugared tarragon sprigs. Slice each tart into four pieces; serve. Cook's Notes Mint or rosemary can also be used. Rate it Print