This Grapefruit Tart has a bright, tart grapefruit flavor from the silky grapefruit curd, and it’s topped with gorgeous pink grapefruit segments! This gluten-free, Paleo, and refined sugar free tart is a stunning way to show off grapefruit.
Citrus season coming to a close is making me really sad. It’s also making me stock up on all the local, organic, seasonal citrus I can find.
If you looked at my fridge right now, you’d see both crisper drawers FULL of citrus. I’ve got clementines, tangerines, tangelos, cara cara oranges, navel oranges, pink grapefruits, and oro blanco grapefruits. You’d think I lived with a big group of citrus loving people…but it’s all for me. 😍
There’s a certain stand at the farmer’s market by my house that sells the most amazing organic citrus. They seriously have oro blanco grapefruits that are the size of my HEAD right now, and the sweetest tangerines I’ve ever tasted.
During the last half hour or so of the market, everything at their stand goes on half price sale. You can bet that I’m there, every Sunday around 1:30, ready to gather enough citrus to last me the week after tasting all their juicy samples.
Normally, I just eat it all as is. There’s nothing better than biting into a sweet slice of orange or digging out the segments of a grapefruit for your juicy prize. Sometimes, though, citrus inspires me to make something new and exciting to highlight its beauty (like this no-bake lemon cheesecake topped with citrus slices).
Since I’ve been loving grapefruits lately, I felt inspired to put them in the spotlight with a gorgeous tart, covered in gorgeous, glistening grapefruit segments. They don’t need any treatment to be beautiful – just those pink segments glistening under the sun is enough to make you swoon, don’t you think?
This tart isn’t the easiest I’ve ever made, but it is incredibly delicious and packed with a refreshing grapefruit punch. It’s not hard, per se, it just has a few more time consuming steps, like making the curd and segmenting the grapefruits. I think it’s worth it, though :)
First up – the crust! It’s a simple coconut flour crust, which I find holds up super well to fruity fillings because it does a good job of replicating the texture of a shortbread crust. I added a hint of ginger because I love the subtle spice it adds – it pairs beautifully with the tart bitterness of the grapefruit.
While the crust bakes and cools, prepare the grapefruit curd. The curd is simple to make on the stove, and comes together pretty quickly. The recipe I’m giving in the recipe is a little bit different than the one photographed – I ended up adding a little bit of gelatin for stability, and it helps it slice beautifully. Make sure to strain your curd to get it super silky smooth – we don’t want any cooked egg bits sneaking in there!
Once the curd is all chilled and set, it’s time to top with all your gorgeous grapefruit segments! I used all ruby red grapefruits here, but it would be beautiful to mix it up with a few different kinds of grapefruit if you have them for a varied look.
To be honest, segmenting the grapefruits is definitely what took the longest of this whole process. It’s not particularly hard, just a little tedious and time-consuming. I just turned on a podcast and the time flew by, though :) if you’re not sure how to segment a grapefruit, check out this post from Heartbeet Kitchen. She has a great explanation + beautiful photos of how it’s done.
Once you’ve got all those grapefruits segmented (try not to eat them all as you cut! 😉), lay them out on a paper towel and dab them with a paper towel. This will help prevent the juices from running all over the tart and making it a wet mess. Then, just arrange your grapefruit slices as desired! I was going for a rose look, so I made concentric circles with the segments, starting from the outside and moving inward. Once you’ve got them arranged as desired, time to dig in.
The firm, ginger-spiced crust is the perfect base for the luscious, tart grapefruit curd, and the juicy, fresh grapefruit segments on top make this tart both irresistibly delicious and beautiful! Gather your grapefruits and get baking! Enjoy :)
Remember to #bakerita if you try the recipe!
- ½ cup (64g) coconut flour
- ¼ teaspoon kosher salt
- ½ teaspoon ground ginger
- 2 tablespoons (42g) honey
- ¼ cup (50g) coconut oil, softened but solid
- 1 teaspoon grass-fed gelatin
- 2 tablespoons cold water
- ¾ cup fresh grapefruit juice
- ¼ cup lemon juice
- ⅓ cup honey
- 2 eggs + 2 egg yolks
- 6 tablespoons ghee OR coconut oil (I used half of each)
- 3-4 grapefruits, cut into segments, to garnish (see Notes)
- Start by making the crust. Preheat the oven to 350ºF. Grease a 9” tart pan generously with coconut oil.
- Combine coconut flour, ginger, and salt in a bowl. Add the honey and coconut oil and stir until fully combined.
- Press the dough evenly into the prepared pan. Use a fork to prick holes all over the dough - this will help prevent it from creating air bubbles. Bake for 5-7 minutes, or until light golden brown around the edges. Let cool completely.
- In a small bowl, combine the gelatin and water and stir to combine - set aside to absorb.
- In a small saucepan, whisk together grapefruit juice, lemon juice, honey, eggs, and egg yolks. Heat over medium low and cook, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 10 minutes. Whisk in the ghee or coconut oil and remove from heat.
- Microwave the gelatin for 10 seconds until it’s liquified, and whisk into the curd. Pour through a fine mesh sieve into a bowl to get out any lumps or bits of cooked egg.
- Let cool slightly, and then pour into the baked crust and carefully transfer to the refrigerator to set for at least 1 hour before adding grapefruit segments on top.
- Lay the grapefruit segments on paper towels and dab the tops of the segments with a towel to dry off (you don’t want them to run juice all over the tart). Once the segments are dry, arrange them as desired on top of the tart. I laid them out in concentric circles, starting from the outside and working my way in.
- Serve within a few hours of assembling for the best taste! Keep leftovers in the refrigerator.