The fruit picking requires some patience so I made this cake with fresh and still seasonal grapefruit. BLESSED! Lovers of fresh flavours will really lick their fingers. And the tart has the name of my blond nephew.

Preparation time 30 minutes .. Baking 45 minutes


  • 250 g of flour
  • 125 g butter + a little more for the mould
  • 100 g of icing sugar
  • 1 egg
  • pinch of salt


  • 230 g of puff pastry


  • 3 pink grapefruits
  • 150 g of icing sugar
  • 2 tbsp of corn starch
  • 3 eggs


  • 2 egg whites
  • 50 g of fine caster sugar


Butter a pie mould. Work the flour with the salt, sugar. Add the cold butter into pieces, knead with your fingertips in a sandy texture. Add the fl oef knead the dough until it is smooth.
Shape into a ball, cover film, place cool at least 20 minutes. Preheat oven to 180 ° C.

If you use ready- or self-made puff pastry start at this point:

Roll out the dough on a floured surface, prick it with a fork and garnish the tin.
Cover with baking paper and dried vegetables by packing well. Bake 10 minutes. Pulses and remove the paper, place 5 minutes in the oven. Let cool then.

Wash and grate the zest of grapefruit. Squeeze the juice, pour into a saucepan with zest, sugar and cornstarch, whisk and heat over low heat.

Beat the eggs, add them whisking until the cream thickens. Pour the cream over the pastry base. Lower the oven to 150°C and bake 20-25 minutes but keep an eye on it. Let the pie cool down.

Make the meringue. Beat the egg whites until fluffy. An the end disassembly, add the sugar, whisking to tighten the white and a shiny meringue.

Decorate the meringue pie with pocket ribbed sleeve. Lightly color with a blowtorch or passing briefly under the oven grill.

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