Makes 8 servings

How to Make It

Step 1

Process shortbread in a blender or food processor until graham cracker crumb consistency (about 1 1/3 cup crumbs).

Step 2

Stir together shortbread crumbs, 3 tablespoons sugar, and 2 tablespoons melted butter in a small bowl. Press mixture lightly into a greased 9-inch tart pan.

Step 3

Bake at 350° for 10 to 12 minutes or until lightly browned. Set aside.

Step 4

Combine 1/2 cup sugar, cornstarch, and salt in a medium-size heavy saucepan. Whisk in juice and egg yolks. Cook over medium-high heat, whisking constantly, 10 to 12 minutes or until mixture thickens and boils. Remove from heat; stir in 3 tablespoons butter and rind.

Step 5

Pour filling into prepared tart shell. Cover surface of filling directly with plastic wrap. Chill 2 1/2 hours.

Step 6

Place red grapefruit sections in an 8-inch baking dish. Sprinkle with 2 tablespoons sugar, and chill until ready to assemble. Drain grapefruit.

Step 7

Arrange segments, with outer part of segments facing the edge, around border of tart. Arrange remaining segments around tart, slightly overlapping to cover filling completely. Serve immediately. Chill leftovers.

Step 8

Note: For testing purposes only, we used Walkers Pure Butter Shortbread and TexaSweet Ruby Red Texas grapefruit.

Step 9

To make ahead: Prepare the crust and filling up to 2 days ahead, but do not top with fruit. Top with grapefruit just before serving.

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