Grapefruits have been especially amazing this year, but I haven’t done much with them besides squeeze them into a Paloma. Since their season is nearing an end and I’m due for a dessert recipe on here, a Grapefruit Tart just felt right.

This Paleo Grapefruit Tart is a grapefruit lover’s dream.
Grapefruits are one of those fruits that you’re likely to find in your supermarket year round. But like most fruit, they’re a thousand times better when they’re in season and arguably, not worth buying when they’re not.

Since I have mad love with this fruit (rumor has it I opted for it over ice cream as a kid, what a weirdo I was), I couldn’t resist giving it the extra special treatment, and using it two ways for the filling; Fresh & juicy grapefruit segments top a sweet-tart Grapefruit Curd, which you might find yourself eating by the spoonful. Just make sure you save some for the tart. 😉
It takes a little bit of practice to get perfect grapefruit supremes, but it’s worth it. I recommend working over a bowl to catch the juice, and once you have all of the segments out, squeeze what’s left into the bowl, too. You should wind up with a good amount of juice this way.

Grapefruit Tart (paleo, nut-free)
This paleo and nut-free tart uses grapefruit two ways: A sweet-tart grapefruit curd, and fresh, juicy segments on top.
- Prep Time: 30 minutes
- Cook Time: 30 minutes, plus time to set
- Total Time: 60 minutes
- Category: dessert
Ingredients
For the Crust:
- 1 cup cassave flour
- 1/3 cup extra virgin olive oil
- 1/4 cup water
- 1 tablespoon + 1 teaspoon maple syrup
For the filling:
- 1 teaspoon gelatin
- 1 tablespoon cold water
- 1 cup fresh grapefruit juice (make sure to zest first)
- 4 large eggs
- 1/4 cup honey
- 6 tablespoons unsalted butter or ghee
- 1 teaspoon grapefruit zest
- 2–3 grapefruits, cut into supremes (see photos)
Instructions
To make the crust:
- Preheat the oven to 350ºF
- Combine the cassava flour, olive oil, water, and maple syrup in a medium bowl and mix to omcbine well.
- Press into a 9-inch tart pan and poke all over with a fork.
- Bake for 18-20 minutes, or until golden brown.
To make the filling:
- In a small bowl, sprinkle the gelatin over the water and set aside.
- In a medium bowl over a pot of simmering water, whisk together the grapefruit juice, eggs, and honey. Continue whisking until the mixture is thickened, about 10 minutes.
- Add in the gelatin, butter, and grapefruit zest. Whisk until the butter is melted and incorporated.
- Pour the custard into the prepared tart crust and refrigerate until set, about 90 minutes.
- While the filling is setting, cut your grapefruit segments and set them aside on a few layers of paper towels to absorb the excess moisture. Once the filling is firm, arrange the segments on top.
Notes
Placing your tart pan on a rimmed baking sheet will make it easier to move in and out of the oven. I recommend using Otto’s Naturals Cassava Flour
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Susan says
I love grapefruit and this looks amazing and unique. I bet really good crustless, too!
Do you have a secret for capturing all of the juice when you supreme the fruits. I grow Oro Blancos but also buy whites and pinks at the farmer’s market, so they are ultra juicy. I usually supreme them in a shallow bowl or on a plate so that I can retain all of the juice, but I know that cutting on something other than a board ain’t too safe! Any other ideas to do this and save all the yummy juice that oozes out?
(I bet that another delish variation on this would be subbing Cara Caras for grapefruit, and adding vanilla and vanilla bean for a creamsicle flavored tart!)
zenbellyblog says
It would definitely be great crustless! Cutting on a board is always safest, but with this type of thing, I do hold the fruit in my hand over a bowl to catch the juices. If you’re cutting something soft with a sharp knife, your chances of slipping are pretty slim. Just be careful! And yes- I thought this was reminiscent of a creamsicle, only slightly more tart, so dialing in those flavors would be really good. 🙂
Gina says
I made this tonight, and my whole family loved it. We’re huge grapefruit fans! Dough and I are not usually friends, but this was easy and baked up perfectly. I could not taste the olive oil in the crust, which I was slightly nervous about since I’m no stranger to unpleasant tasting grapefruit/olive oil detoxes. It makes for a beautiful presentation and a fun, unique dessert. Thank you!
Magda says
My filling didn’t quite set up – any ideas on why or how to fix it?
zenbelly says
Did you use the amount of gelatin called for in the recipe, and was it definitely gelatin, and not collagen peptides? And did you let it chill for 90+ minutes? Those are usually the things that could be the culprits.