Subbed in 2 tablespoons of grapefruit zest and 1 cup juice. Had to adjust because I had only grapefruit, and was looking for a way to use it. These are good and even more impressive with the candied zest. Step 9ĭo Ahead: Bars can be baked 3 days ahead. Just before serving, slice grapefruit bars into 2" squares and dust with powdered sugar if desired. Transfer to the refrigerator and chill until very cold, at least 3 hours, or preferably overnight. Step 7īake grapefruit bars until surface of curd is set (the center will still wobble slightly when pan is gently shaken), 20–25 minutes. Top with some of the candied grapefruit zest (you probably won’t need all of it snack on any left over!). Scrape curd into pan with shortbread and smooth over crust. Whisk salt into curd, followed by butter a piece at a time, whisking to fully incorporate after each addition. Simmer very gently, still whisking, 30 seconds, then remove from heat. Set saucepan over medium heat and cook, whisking constantly and making sure to get into the corners of the pan, until curd begins to bubble slightly around the edges and thickens, about 5 minutes.
Whisk in grapefruit zest and juice, lemon zest and juice, and vanilla.
Vigorously whisk eggs, egg yolks, granulated sugar, and cornstarch in a large saucepan until smooth and sugar is mostly dissolved. Step 5ĭo Ahead: Grapefruit can be candied 1 week ahead.
Drain, discarding syrup, and toss zest in a small bowl with remaining ¼ cup granulated sugar. Cook, stirring occasionally, until zest is translucent and softened, 15–20 minutes. Combine zest with ¼ cup granulated sugar and 1 cup water in the same saucepan and bring to a simmer. Combine zest and 2 cups water in a small saucepan and bring to a simmer. Slice strips very thinly lengthwise save fruit for another use. While the shortbread is baking, use a sharp knife to remove zest from grapefruit in 2"–3" wide strips (it’s okay to leave some white pith attached). Store tightly covered at room temperature. Step 3ĭo Ahead: Shortbread can be baked 3 days ahead. Bake shortbread until edges and top are golden brown, 24–28 minutes. Prick dough with a fork in several spots (this helps it stay flat as it bakes). If dough is sticky, use a piece of plastic wrap between your hand and the dough. Transfer dough to prepared pan (you may find it easier to form the dough into a ball first, instead of working with clumps-entirely up to you!) and press into an even layer. (Shortbread can also be made by hand: Whisk dry ingredients in a large bowl, then work in the butter with your fingers before mixing in the egg yolks with a sturdy spoon.) Step 2 Add egg yolks and pulse just until dough comes together in small clumps. Add butter and pulse until largest pieces are pea-size. Pulse flour, powdered sugar, granulated sugar, and salt in a food processor a few times to combine. Line an 8x8" baking pan, preferably metal, with overlapping sheets of parchment paper, leaving at least 4" overhang on each side. This post was originally published in 2019 and has been updated in 2022 with new text and more to improve reader experience.Place a rack in middle of oven preheat to 350°. I hope you give this cranberry tart a try! Let me know in the comments below.ĭon't forget to follow me on Instagram, Facebook, and Pinterest! This recipe is slightly adapted from Blossom to Stem. Serve cold or at room temperature and top with whipped cream, if desired.Let cool for about an hour and then refrigerate until serving. Bake for another 11-13 minutes, until the filling is set, but slightly jiggly. Strain again through a clean fine-mesh strainer, pressing to get as much of the curd as possible.Heat over medium heat, whisking often until the mixture reaches 170 degrees. Transfer the mixture back to the saucepan along with the butter. Whisk the sugar, eggs, egg yolks, and vanilla into the cranberries.Make sure the press down on the cranberries and scrape the bottom of the sieve to get as much of the cranberries as you can. Strain the cranberry mixture through a fine-mesh sieve into a medium bowl.Cook over medium-low heat, stirring often, until all the cranberries have burst and softened. In a medium saucepan, combine the fresh cranberries and orange juice. While the crust bakes, prepare the filling.After freezing, bake the crust for 22-23 minutes, until it just begins to turn golden. Place on a baking sheet and freeze for 15 minutes. Place the mixture into a 9-inch part pan.Add in the butter and orange zest and pulse until combined and the mixture looks like a sandy crumb. Place the flour, powdered sugar, and salt in a food processor and pulse a few times to combine.
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