This week’s Tuesdays with Dorie recipe is an elegant, multi-faceted tart. Featuring a sweet crust, it’s topped with a lemon-almond cream (similar to a frangipane * as featured in a *galette des rois ) that’s baked on the crust, then topped with a grapefruit crémeux (a decadent, gorgeously silky custard-type confection!) and finally garnished with pink grapefruit segments.
I made the full recipe of the short crust but just baked up three smaller tarts in my 4″ springform pans, making for “rustic” looking tartelettes . But I’m ok with rustic. I made 1/2 quantities of the lemon-almond cream and the crémeux * (I used red Lillet instead of the called-for Campari and it worked a treat!) and used one larger grapefruit for my segments but because the *tartelettes were so small, I had to be a little creative in my segmenting of the citrus. Resulting in even an even more rustic-looking dessert!