Curtis Stones ruby grapefruit curd pie with toasted meringue is a magnificent tasting dessert to feed your family.
- Position the rack in the centre of the oven and preheat to 180°C or 160°C fan.
- Place flour, salt and sugar into a food processor. Pulse several times to mix well. Add butter and pulse for 5 secs. Repeat just until the dough becomes mealy. Pulse the mix while adding the water at the same time, never letting the blade stop until all the water is incorporated.
- Turn dough onto a clean surface and work it together with your hands just until it all starts to stick together. Form into a ball and wrap in plastic wrap. Using a rolling pin, work the wrapped dough as if you were trying to roll it out. The dough will come together and form a nice solid, semi-flat mass that is smooth. You should be able to see pieces of butter through the plastic wrap. Refrigerate for at least 2 hrs or overnight.
- Remove dough from the fridge and rest for 15-20 mins. Remove it from the plastic and place onto a floured surface. Gently roll out the dough, working it one way, and then the opposite so that it starts to form a larger circle. Roll out to a thickness of 1cm. Invert a 22cm tart pan with removable base, or 22cm pie dish, and place it on top of rolled out dough. Cut the dough so that it is the shape of the pan, but is 5cm larger on all sides. This will allow for the dough to come up the side. Remove pan and prepare to line the base.
- Place the rolling pin on one edge of the pastry and, using your fingers to hold it, start to roll the pin across the dough, causing it to wrap around the pin. Once you reach the edge, lift the pin and place one edge of the dough on top of the tart pan and reverse the motion, unrolling the dough over the pan. Using your fingers, gently work the dough into the pan, to line the base and sides and a little over the edge. Patch any holes with dough scraps.
- Top with a piece of foil or baking paper large enough to cover the base and sides of the dough. Fill with dry beans or rice. Bake for 20-30 mins, or just until the edges become dark-golden brown. Remove from oven and rest for 5 mins before removing foil and beans. Cool completely. The shell will last for up to two days, so it can be made ahead of time.
- To make the filling, in a medium, heavy-based saucepan, whisk the sugar, cornflour, and salt to blend, and then whisk in the water, zest, juice and yolks. Whisk over medium heat for 7 mins, or until the mixture thickens and begins to boil. Continue to boil for 1 min, whisking constantly. Remove pan from heat and whisk in the butter. Pour the hot curd into the cooled pie shell.
- To make the meringue, in the bowl of a stand mixer, beat the egg whites and cream of tartar with the whisk attachment on medium speed for 2 mins, or until soft peaks start to form. With the machine running, gradually add sugar and vanilla, and continue beating for 10 mins, or until stiff peaks form when the whisk is lifted.
- Spread the meringue over the hot filling to cover completely, sealing meringue to the pastry edge and mounding it in the centre. Bake for 15 mins, or just until meringue starts to brown. Transfer to cooling rack and cool completely, about 4 hrs. Cut the pie into wedges to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set