Grapefruit tart made with fresh grapefruit and homemade mascarpone

Grapefruit Tart with Homemade Mascarpone

Grapefruit Tart Recipe

This grapefruit tart recipe was adapted from the one on It is fresh and light, and the presentation is stunning.


Sweet pastry dough

For filling

4-5 grapefruit
3 Tbl grapefruit juice, squeezed from membranes
8 oz homemade mascarpone cheese at room temperature
3 Tbl finely chopped candied ginger
4 Tbl confectioners sugar
9″ round tart pan with removable bottom
Pie weights. raw rice or beans


Part I: Preparing the tart shell

  1. Roll out dough, on a floured surface with a floured rolling pin, into a 13″ disk.
  2. Set dough into tart pan, gently pressing dough to conform to pan. (If pastry breaks, use your fingers to press it back together).
  3. Trim excess dough, leaving a 1/2-inch overhang.
  4. Fold overhang inward. Press against side of pan.
  5. Use fork to lightly prick bottom of shell all over.
  6. Chill 30 minutes.
  7. Preheat oven to 375° F.
  8. Line shell with foil. Fill with pie weights, raw rice or raw beans.
  9. Bake 10 minutes in middle of oven.
  10. Carefully remove foil and weights.
  11. Return shell to oven and continue to bake 13-15 minutes more. Tart shell should be nicely golden
  12. Cool shell in pan on baking rack.

Part II: Preparing the tart filling

  1. Remove skin from grapefruit.
  2. Cut segments free from membranes.
  3. Squeeze 3 Tbl juice from membranes.
  4. Whisk together mascarpone, candied ginger, 2 Tbl grapefruit juice, and 2 Tbl confectioners sugar.
  5. Add remaining tablespoon juice if mixture is too thick.

Part III: Serving

  1. Spread ginger mascarpone evenly in tart shell.
  2. Top decoratively with fruit.
  3. Dust with remaining 2 tablespoons confectioners sugar.
  4. Serve immediately.

This GrapeFruit Tart serves 12 people.
It is approximately 182 calories per serving.

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