Pink Grapefruit Tart

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!