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Pear and grapefruit curd tartlets

Ingredients 10
Servings 12


  • 12
    pâte brisée tartlet cases
  • 7
    jumbo egg yolks
  • 150
  • 190
    grapefruit juice
  • 6
    fresh pears, cored and sliced
  • 30
    lemon or grapefruit juice
  • 1
    lemon, grated peel
  • 15
    smooth apricot jam
  • 15


1. FILLING: Beat egg yolks with 125 g sugar until thick and creamy. Whisk in grapefruit juice. 2. Place mixture in a heavy-based saucepan or in top of a double boiler over simmering water and cook over moderate heat, stirring constantly with a wooden spoon, until mixture (custard) is thick enough to coat back of spoon. Do not allow mixture to boil. Remove skin that forms on top with waxed paper and cool mixture. 3. Spoon cooled curd (about 15 to 20 ml (4 tsp)) into each baked and cooled pastry shell, leaving enough room for pear slices. Arrange overlapping rows of pear slices on top of curd. 4. Bake tartlets on the lowest rack of the oven at 180 ºC for 12 to 15 minutes, or until tops are golden. Turn off oven, open door and allow tartlets to cool in the oven. 5. GLAZE: Boil remaining sugar, lemon juice and peel, apricot jam and water in a small saucepan, stirring. Brush tartlets lightly with apricot glaze and serve at room temperature.

Read more on: bake  |  fruit

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