Grapefruit Tart with Meringue

Recipe from Home Made Summer by Yvette Van Boven (my new favorite cookbook)For the dough:2 1/2 cups all-purpose flourpinch of salt2 Tablespoons sugar1/2 cup plus 2 Tablespoons cold, unsalted butter1/2 beaten eggFor the pink grapefruit filling:3 Tablespoons sugar2 large eggs plus 3 eggs yolks (keep the egg whites)juice and grated zest of 1 pink grapefruitjuice and grated zest of 1/2 lemon5 Tablespoons unsalted butter, at room temperature, cut into piecesFor the meringue:3 large eggs whitespinch of salt3/4 cup superfine sugarMake the dough:Combine the flour, salt and sugar in a food processor, then add the butter. Pulse until the dough looks like coarse crumbs. Add the egg and a few drops of ice-cold water. Pulse until the dough just comes together. Shape the dough into a flat disk, wrap it in plastic wrap, then place in the fridge for 1 hour.Make the grapefruit filling:In a small saucepan over low heat, combine the sugar, whole eggs and yolks, juice and zest. Cook stirring constantly, until it thickens and comes to a boil. As soon as the mixture boils, add the butter and whisk vigorously until you have a nice thick sauce. Remove from heat and allow to cool.Grease a shallow 9-inch tart pan with butter. On a floured surface, roll out the dough into a nice thick slab large enough to cover the bottom and sides of the tart pan. Press the dough into the pan and trim the edges. Prick holes in the dough with a fork and place in the freezer for at least 30 minutes.Preheat oven to 350 degrees. Bake the tart shell in the bottom of the oven for 25-30 minutes until golden brown. Let cool for at least 15 minutes, then spread the grapefruit filling in the tart.Make the meringue:Preheat the broilerUsing a large stand mixer, beat the egg whites with the salt. Add the sugar a little at a time, beating constantly and waiting until each batch of sugar is dissolved before adding the next. Beat until the whites are glossy and smooth and stand in firm peaks. Spoon the whites into a pastry bag, ideally one with a decorating tip. Pipe pretty Parisian dollops over the entire surface of the tart. Place the tart under the broiler for 3 minutes until the peaks turn brown.Insanely delicious...Photo + Styling by Cassie WinslowRecipe by Yvette Van Boven