A pinch of salt
30 ml/2 tbsp icing (confectioners') sugar
100 g/4 oz butter, diced
Cold water, to mix
4 egg yolks
50 g/2 oz caster (superfine) sugar
3 pink grapefruit
25 g/1 oz cornflour (cornstarch)
45 ml/3 tbsp cold water
45 ml/3 tbsp grapefruit marmalade
Thick cream, to serve
Mix the flour, salt and icing sugar in a
bowl. Add the butter and rub in with the fingertips. Mix with enough
cold water to form a firm dough. Wrap in clingfilm (plastic wrap) and
chill for at least 20 minutes.
Knead gently on a lightly floured surface, roll out and use to line a
23 cm/9 in flan dish (pie pan). Prick the base with a fork. Fill with
crumpled foil and bake in a preheated oven at 220°C/425°F/gas mark 7
for 10 minutes. Remove the foil and return to the oven for 5 minutes
to dry out.
Beat together the egg yolks and sugar in a bowl until thick and pale.
Finely grate the rind from one grapefruit and add to the mixture.
Squeeze all the juice from that grapefruit and place in a saucepan.
Blend the cornflour with the water and stir into the grapefruit juice.
Bring to the boil and cook for 2 minutes, stirring. Whisk into the egg
yolk mixture and return to the saucepan. Cook, stirring, for 3 minutes
until thickened. Turn into the pastry case (pie shell). Cut all the
rind and pith from the remaining two grapefruit and segment the fruit.
Arrange the segments attractively on top of the flan. Melt the
marmalade and brush all over the top to glaze. Leave until cold, then
chill and serve with thick cream.