GRAPEFRUIT SPRITZER WITH TARRAGON SYRUP
Provided by Valerie Bertinelli
Categories beverage
Time 1h15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the sugar, tarragon and 1 1/2 cups water to a small saucepan. Bring to a simmer, stirring, until the sugar is just dissolved. Remove from the heat and let steep 15 minutes. Strain the syrup and refrigerate until cold.
- Add the rose wine, grapefruit seltzer, 1/2 cup simple syrup and a few slices grapefruit to a pitcher (save the remaining simple syrup for another use). Serve immediately or refrigerate until ready to serve.
GRAPEFRUIT TART WITH TARRAGON CREAM
The herb's licorice flavor combines wonderfully with the citrus tang of grapefruit in this refreshing and light tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 2 tarts
Number Of Ingredients 12
Steps:
- 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.
GRAPEFRUIT TART
Categories Citrus Fruit Dessert Bake Grapefruit Winter Shower Party Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Roll out dough with a floured rolling pin into a 13-inch round on a floured surface and fit into tart pan (if pastry breaks, press together with your fingers). Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork. Chill 30 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights. Bake in middle of oven 10 minutes, then carefully remove foil and weights and bake shell until golden, 13 to 15 minutes more. Transfer shell in pan to a rack to cool.
- Make filling just before serving:
- Cut peel, including all white pith, from fruit with a sharp paring knife, then cut segments free from membranes and pat dry with paper towels. Squeeze 3 tablespoons juice from membranes into a bowl. Whisk together mascarpone, candied ginger, 2 tablespoons juice, and 2 tablespoons confectioners sugar. Add remaining tablespoon juice if mixture is too thick.
- Spread ginger mascarpone evenly in tart shell and top decoratively with fruit. Dust with remaining 2 tablespoons confectioners sugar and serve immediately.
GRAPEFRUIT TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.
- For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.
- Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.
GRAPEFRUIT TARRAGON SORBET
Categories Ice Cream Machine Dessert Kid-Friendly Frozen Dessert Grapefruit Tarragon Gourmet Small Plates
Number Of Ingredients 5
Steps:
- Squeeze enough juice from grapefruits to measure 2‚ cups and pour through a sieve into a large bowl. In a small saucepan bring water, sugar, and tarragon to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Whisk syrup into grapefruit juice.
- Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden. Sorbet keeps 1 week.
- Serve sorbet garnished with candied strips.
GRAPEFRUIT TART
Provided by Barbara Kafka
Categories dessert
Time 4h30m
Yield 10 to 12 slices
Number Of Ingredients 5
Steps:
- Place a rack in the middle of the oven and one in the top (if using an electric oven). Heat to 350 degrees.
- Arrange the grapefruit sections in the crust in a pinwheel design. In a small bowl, combine the cornstarch, 1/2 cup brown sugar, grapefruit rind and grapefruit juice. Stir to mix well.
- Spoon the mixture over the grapefruit sections, being careful not to disturb the design and not to allow any of the juice to seep over the edge of the crust. Place on the middle rack of the oven, and bake for 30 minutes. Remove from the oven, and turn the oven to broil.
- Sprinkle the remaining 2 tablespoons of brown sugar over the top of the tart; if there isn't enough liquid in the tart to cause the brown sugar to bubble under the broiler, sprinkle 1/2 to 1 tablespoon of grapefruit juice over the sugar before broiling. Return to the oven, and broil for 4 minutes, or until bubbly. Remove from oven, and cool on a rack.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 16 grams
More about "grapefruit tart with tarragon cream recipes"
SUMMERY GRAPEFRUIT TART - THE UNLIKELY BAKER®
From theunlikelybaker.com
5/5 (2)Total Time 6 hrs 30 minsCategory DessertCalories 203 per serving
GRAPEFRUIT TART - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
Author Janece MazeEstimated Reading Time 1 min
BEST GRAPEFRUIT TART RECIPE - HOW TO MAKE GRAPEFRUIT …
From food52.com
GRAPEFRUIT CREAM TART » HUMMINGBIRD HIGH
From hummingbirdhigh.com
PINK GRAPEFRUIT TART | RICARDO
From ricardocuisine.com
4/5 (4)Category DessertsServings 6-8Total Time 2 mins
GRAPEFRUIT TART WITH A COCONUT CRUST - A CLASSIC TWIST
From aclassictwist.com
BROWN BUTTER WITH PINK GRAPEFRUIT AND TARRAGON RECIPE
From greatbritishchefs.com
GRAPEFRUIT CURD TART WITH POPPY SEED CRUST - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GRAPEFRUIT CURD TARTS + CHAMOMILE WHIPPED CREAM
From jacquelynclark.com
GRAPEFRUIT TART WITH TARRAGON CREAM - GRAPEFRUIT RECIPES
From pinterest.com
GRAPEFRUIT CURD TART - JOY + OLIVER
From joyoliver.com
GRAPEFRUIT TART WITH BITTERSWEET CHOCOLATE AND HAZELNUT CREAM
From food52.com
GRAPEFRUIT TART WITH TARRAGON CREAM RECIPE | RECIPE
From pinterest.com
GRAPEFRUIT TART WITH TARRAGON CREAM - MEALPLANNERPRO.COM
From mealplannerpro.com
GRAPEFRUIT TARTS WITH TARRAGON CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NIGEL SLATER’S RECIPE FOR AUBERGINES WITH HERB CREAM ON SOURDOUGH
From theguardian.com
TANGY GRAPEFRUIT TART - BETTER HOMES & GARDENS
From bhg.com
You'll also love