• 1 cup (8 ounces) lightly packed almond paste
  • ½ cup sugar
  • 2 tablespoons butter, softened
  • 2 egg whites
  • 1 whole egg
  • 1 teaspoon grated Texas Red Grapefruit peel
  • 1 teaspoon vanilla extract
  • 2 Texas Red Grapefruit, sectioned
  • 3 tablespoons apple jelly
  • 1 tablespoon sliced natural almonds, toasted

Prepare tart shell; set aside. Combine almond paste and sugar in food processor with metal blade in place. Process until almond paste is finely chopped. Add butter; process until thoroughly combined. Add egg whites, whole egg, grapefruit peel and vanilla; process until smooth. Spoon into prepared shell. Bake at 375 degrees for 35 minutes, or until top is golden brown and pick inserted into center comes out clean. Cool. Peel and section grapefruit; refrigerate until serving time. At serving time, arrange grapefruit sections over tart. Heat jelly to melt and drizzle or brush over top of tart. Sprinkle with sliced almonds. Cut into wedges to serve. Yield: 12 servings.

Tart Shell

  • 1 cup flour
  • 1 tablespoon sugar
  • 1/3 cup cold butter, cut into pieces
  • 1 tablespoon water
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract

Combine flour and sugar in food processor with metal blade in place. Process until mixed. Add butter; process until mixture resembles course meal. Add water and vanilla and almond extracts. Process until mixture starts to form a ball. Press dough into 9-inch tart pan with removable bottom. Yield: 1 (9 inch) tart shell.

Nutrition Per Serving: Calories-260; Fat-13g; Cholesterol-10mg; Sodium-90mg; Carbohydrate-34g; Protein-4g