Grapefruit Chess Tart

Ingredients

• 4 tablespoons butter melted
• 3 large egg whites 
• 2 large egg yolks 
• 3 tablespoons flour all-purpose
• 2  pink grapefruit red
• 0.8 teaspoon kosher salt 
• 12 servings garnish: mint sprigs fresh
• 14.1 oz piecrusts refrigerated
• 1 cup sugar 
• 0.5 cup whipping cream at room temperature
• 2 tablespoons cornmeal plain white

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• aluminum foil
• tart form

Directions

1. Preheat oven to 42
2. Unroll piecrusts, and stack on a lightly floured surface.
3. Roll piecrusts into a 14- x 10-inch oval. Fit piecrust into a lightly greased 12- x 8-inch rectangular tart pan with removable bottom; press into fluted edges. Trim off excess crust. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans.
4. Place pan on a baking sheet.
5. Bake at 425 for 10 minutes.
6. Remove weights and foil, and bake 7 to 8 more minutes or until browned. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 30
7. Meanwhile, grate zest from grapefruit to equal 1 tsp. Peel grapefruit; section over a bowl to catch juice, reserving 1/3 cup juice and segments separately. Reserve any remaining juice for another use.
8. Whisk zest and salt into 1/3 cup juice.
9. Whisk together egg whites and yolks in a large bowl until creamy and light in color; whisk in cream and butter.
10. Stir together sugar, flour, and cornmeal in a medium bowl. Gradually whisk sugar mixture into egg mixture, one-third at a time, until blended.
11. Whisk in grapefruit juice mixture. Spoon filling into cooled tart shell.
12. Bake at 300 for 20 minutes; remove from oven, and arrange grapefruit sections on tart.
13. Bake 30 to 35 more minutes or until fruit is browned and filling is set. Cool tart on a wire rack 1 hour before serving.