Grapefruit Crumble Slice
I promise that this is the last grapefruit recipe! So if you did decide to make the curd you probably have plenty left over and need something to do with it. I found this recipe in the current issue of Delicious but it was made with lemon curd. To be honest overall I wasn’t thrilled with the result, but with a few changes I think it could be fantastic.
Firstly, make sure the base is very thin and is cooked through. I found that the slightly undercooked base was too dense and doughy and detracted from the curd. The curd should be a thick layer, don’t be afraid to add too much. I also think a really tangy curd would work better than a sweeter one. Lastly, to make the flavour a bit more complex, add some spice to the crumble layer. Cinnamon, nutmeg or ginger would all work well.
The recipe does make a large slice, enough to feed 8 people easily and it is quick and simple to put together so it’s perfect for impromptu dinners with the in-laws as I recently discovered. Don’t be put off by my disappointment in it, I really do feel it would work well with the above changes. If you try it out make sure to let me know how it goes.
Adapted from Delicious magazine
1 2/3 cups plain flour
½ cup icing sugar
180g chilled unsalted butter, chopped
1 egg yolk
2 tbsp cold milk
500g lemon curd
1/3 cup plain flour
½ cup almond meal
2 tbsp caster sugar
50g chilled unsalted butter, chopped
1 egg yolk
Sift the flour and icing sugar into a mixing bowl and add the butter. Either use a food processor and pulse the mixture or crumble the butter in your fingers until you get a fine crumb consistency.
Add the yolk and milk and blend until the mixture comes together into a dough. Knead the dough briefly until it’s smooth then cover and refrigerate for 30 minutes.
For the crumble place all the ingredients except for the egg yolk in a bowl and rub between your fingers until you get a coarse crumb. Stir the yolk through and chill until required.
Preheat the oven to 180° and prepare a 28x18cm tin with baking paper. Crumble the pastry into the tin and press firmly. I recommend keeping it quite thin. Prick all over with a fork and place back in the fridge for 15 minutes. When chilled bake for 30-35 minutes, or until golden and dry. Allow to cool to room temperature.
Spread the grapefruit curd over the base then scatter the crumble over the top. Bake for a further 20-25 minutes or until golden. Allow to cool completely in the pan then remove and slice.