-
1
Process shortbread in a blender or food processor until graham cracker crumb consistency (about 1 1/3 cup crumbs).
-
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.
-
3
Bake at 350u00b0 for 10 to 12 minutes or until lightly browned. Set aside.
-
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.
-
5
Pour filling into prepared tart shell. Cover surface of filling directly with plastic wrap. Chill 2 1/2 hours.
-
6
Place red grapefruit sections in an 8-inch baking dish. Sprinkle with 2 tablespoons sugar, and chill until ready to assemble. Drain grapefruit.
-
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.
-
8
Note: For testing purposes only, we used Walkers Pure Butter Shortbread and TexaSweet Ruby Red Texas grapefruit.
-
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.
