Grapefruit Blueberry Bliss

I live in Phoenix where grapefruit and citrus is abundant. I have a small orange tree, a lemon tree, a tangelo tree and a huge grapefruit tree that is always full of fruit but unfortunately none of our neighbors and no one in our family likes grapefruit. We have started leaving fruit at our communal mailbox and luckily someone likes grapefruit because it is always gone.  Citrus season lasts about a month, from the time the fruit ripens and then starts to deteriorate so about now we are looking for ways to use it or find someone….anyone who will eat it.

I saw this recipe in a magazine and it looked interesting. The recipe used lemons but I decided to give my grapefruit a try and it turned out great. The crust called for all soda crackers but i decided to use half butter crackers and half soda crackers, it was a really good crust and it might even work for a lemon pie or tart but that is for next time. Today I am just happy I have found a new recipe for my grapefruit but I think I will need more than just this recipe to use up the grapefruit on my tree. Wish me luck!   

        

Grapefruit Blueberry Bliss

Crust

1¼ cup crushed saltine crackers

1 cup crushed butter crackers,(Ritz, Hi Ho, Townhouse)

¾ cup granulated sugar

½ teaspoon grated fresh ginger

6 tablespoons melted butter

Filling

2 large egg yolks plus 1 large egg

1-14 ounce can sweetened condensed milk

1 cup Grapefruit Juice

5 oz fresh blueberries

Glaze

¼ cup Grapefruit Juice

¼ cup sugar

¼ cup honey

½ teaspoon grated ginger

1 teaspoon grapefruit zest

2 teaspoon white balsamic vinegar

Spray 2-9 inch tart shells, with removable bottoms, with cooking spray. Preheat oven to 350 degrees.   

Crust

In a food processor, pulse crumbs until finely ground. Add sugar and ginger. Slowly add melted butter and pulse until combined. Divide mixture between the 2 shells and press crumbs onto bottom and up sides of tart pans. Bake at 350 until golden brown, about 15 to 20 minutes.

Filling

While crust is baking, whisk together eggs and condensed milk. Stir in grapefruit juice. Remove tart shells from the oven and divide mixture between tarts. Carefully return tarts to the oven and bake until set, about 12 to 15 minutes. Remove from oven to cooling rack. Chill at least 2 hours before removing from the pans.

Glaze

In a small saucepan, over medium heat combine ½ cup of water, grapefruit juice sugar, honey, ginger and zest. Bring to a boil and then reduce heat and simmer until reduced to ½. Remove from heat and add balsamic vinegar.

To serve: Remove tarts from pans and spread blueberries on top of tart. Top berries with balsamic glaze and cut into slices. Tart may be served with whipped cream or creme fraise. Each tart serves 6 people.