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1
To make the pastry dough, sift flour into a large bowl. Cut in cold butter until mixture resembles coarse breadcrumbs. Mix in just enough ice water (around 1/4 cup) to make ingredients just come together. Turn out onto a lightly floured work surface and knead until smooth. Flatten slightly then wrap in plastic wrap and chill for 30 mins.
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2
For the ruby grapefruit curd, whisk egg yolks and 3/4 cup sugar over a double boiler. Whisk in butter, grapefruit zest and grapefruit juice. Stir until mixture coats the back of a spoon. Transfer to a clean bowl, cover surface with plastic wrap and chill until cool.
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3
Grease 8 (3 inch) tart pans. Divide pastry dough into 8 equal portions then roll out each portion out on a floured work surface and use to line pans. Trim excess and prick bases with a fork. Place on a baking tray and chill for 30 mins.
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4
Preheat oven to 400u00b0F. Line tart shells with parchment paper and fill with pie weights. Blind bake for 15 mins then remove paper and weights. Bake for another 10 mins, or until golden brown. Let cool then fill with grapefruit curd.
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5
For the meringue, combine sugar and 1/4 cup water in a small saucepan. Stir over high heat, without boiling, until sugar dissolves. Bring to a boil then reduce heat and simmer, without stirring, until syrup reaches 239u00b0F on a sugar thermometer. At this point, start whipping egg whites with cream of tartar in a mixer until soft peaks form. While beating egg whites, bring sugar syrup to 249u00b0F. Gradually pour into egg whites into running mixer in a thin steady stream. Continue beating until thick, glossy and cooled to room temperature.
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6
Transfer meringue to a piping bag fitted with a large 1/2 inch plain tip. Pipe onto tarts. Serve immediately or brown lightly with a blowtorch, if desired.
