Pistachio and Pink Grapefruit Tart


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Pistachio and Pink Grapefruit Tart
Recipe by The French Pasrty School


Three 7 ½” Tarts
Pâte à Foncer Dough

King Arthur Pastry Flour 600 g
Plugrá Butter 82% Fat 450 g
Water 120 g
Sucrose 36 g
The Spice House Fleur de Sel, finely ground 12 g
Fresh Egg Yolks 50 g
Total Weight 1,268 g


Combine the flour with the butter in small pieces and work with the tips of your fingers until the mix looks like sand.
Form a well and add water, sucrose, salt, and yolks to the middle.
First, mix delicately and then knead with the palm of your hand.
Cover with plastic wrap and keep refrigerated overnight.
Roll out the dough and line the 160mm diameter/35mm high tart rings.
Keep refrigerated overnight.



Pink Grapefruit Marmalade


A Fresh Organic Pink Grapefruit Skin 100 g
Water 1,000 g
Sea Salt 10 g

B Fresh Organic Pink Grapefruit Skin From A above
Freshly Squeezed Organic Pink Grapefruit Juice 60 g
Fresh Organic Pink Grapefruit Segments 200 g
Grenadine 20 g
Sucrose 125 g
Patisfrance NH Pectin 4 g
Sucrose 125 g
The Spice House Fleur de Sel, finely ground 1 g
Total Weight 635 g


Finely slice the grapefruit skin, cover with cold water, and let rest for 24 hours.
Drain and rinse the grapefruit skin.
Cook the grapefruit skin with the 1,000 grams of water and the salt until they are tender.
Drain and rinse the grapefruit skin.
Slowly bring to a simmer the grapefruit skin, juice, segments, grenadine, and 125 grams of sucrose mixed with the pectin.
Add the rest of the sucrose and salt. Cook the marmalade.
Keep refrigerated overnight.

Pistachio Cream with Crème Fraîche


Plugrá Butter 82% Fat 140 g
The Spice House Fleur de Sel, finely ground 3 g
Sucrose 140 g
Patisfrance Pistachio Paste 85 g
American Almond Blanched Almond Powder 140 g
Patisfrance Elsay Cream Powder 35 g
Fresh Whole Eggs 85 g
Premium Gastronomie Pear Alcohol 25 g
Crème Fraîche 90 g
Total Weight 743 g


Cream the butter with the salt and the sucrose.
Add the pistachio paste, blanched almond powder, cream powder, and the eggs little by little.
Finally, add the pear alcohol and crème fraîche.
Keep refrigerated until the next day.




Fresh Organic Pink Grapefruit Segments As Needed

Patisfrance Neutral Starfix Glaze (napage/apricot glaze) As Needed

Freshly Squeezed Organic Grapefruit Juice As Needed

American Almond Pistachios As Needed

American Almond Pistachio Powder/Flour As Needed



Spread the pink grapefruit marmalade on the bottom of the unbaked tart shell.

Pipe the pistachio cream on the marmalade and sprinkle the pistachio powder on the top.

Garnish with the fresh pink grapefruit segments around the tart.

Refrigerate the tart for one hour before baking.

Bake in a deck oven at 180ºC/356ºF, vent open, for about one hour and then let cool on a rack.

Glaze with neutral glaze diluted with grapefruit juice.
Garnish with pistachios.



An appetite – satisfying dessert, a warm citrus tart is a great antidote to the winter blues. The pairing of cool ruby red grapefruit and nutty pistachios makes for a classic and elegant combination.

With a hearty pistachio cream undertone and a clean citrus finish, this frangipane – based tart not only overcomes the chill of winter, but offers a delightfully refreshing, simple to prepare, cold weather indulgence. You will notice that the acidity of the grapefruit and sweetness of the pistachio really come to the forefront, resulting in a well – rounded pastry.

For the best results, your production technique should be streamlined. First, line the tart ring with pie dough. Then, fill with marmalade and pipe in the pistachio cream. Subsequently, freeze the tart. Once it is ready to be baked, place the grapefruit segments on top. Bake it to a golden brown and brush with neutral glaze (apricot glaze). Finally, place it on a cake plate or cake stand to display and then serve it to your friends and family.

This dish may be offered warm with a spoon of crème fraîche or at room temperature just as it is. Either way, it is best served within one or two days of production.

Baking with seasonal fruit is always optimal. With that said, if grapefruits are in season, this tart’s tangy bitterness and crunchy nuttiness provide an excellent addition to your fresh fruit dessert selection.


Importance of Scaling

You will notice that our recipes are measured in grams. This is not only the traditional French way of measuring ingredients in pastry and baking but it is also the most common practice among pastry chefs in general. In pastry, you have to be as exact as possible, and measuring in grams allows you to do that even more so than with ounces. For example, if a recipe calls for 4 grams of salt, that is equivalent to even less than one fifth of an ounce! If you don’t already have one, you can find a digital scale in many kitchen supply stores (or office supply stores), and they often measure in grams as well as ounces  

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Line a tart ring with pâte à foncer pie dough.

Spread liberally with grapefruit marmalade.


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Pipe a layer of pistachio frangipane onto the marmalade.


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Sprinkle the surface of the pistachio cream with pistachio flour.

Place the segments of grapefruit onto the tart and bake.


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Bake the tart in a deck oven at 180ºC/356ºF until golden brown, vent open.

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