First let me say that I live in Rochester, NY, which is just south of Lake Ontario. We generally have long winters with a lot of snow--we are the third snowiest city in the U. S. But this has been one very cold, very snowy winter. This picture of my house makes it almost look pleasant--sort of winter wonder-land-y. But since that picture was taken on a cold, sunny day last week, we've had even more snow. And it remains very cold: today it is 7 degrees F with the wind blowing and it is expected to drop down to -8 F. All I've got to say, is thank goodness for central heat, indoor plumbing, and baking! Those three are keeping me sane.
|The snow is building up.|
I love baking tarts because they are so beautiful. And because often I am able to make parts of it over a couple of days and then assemble it on the day I plan to serve it. So it was with this tart.
|Peeling and sectioning the grapefruit. I improved with practice.|
|Straining out the zest before I blending the cream in the blender.|
|I wasn't quite sure what "set" meant, but I think I got it just right. The layer of almond cream cooling.|
|The decorated tart. I used the idea Dorie shared when she posted a picture on Facebook.|
|Getting ready to serve to our friends. We had French Onion Soup with homemade baguettes.|
There were lots of oooohhhs and aaahhhhs when my friends took a look at this tart. And it was so delicious, that there wasn't a bit left!