📖 Instructions

1. Prepare the Crust: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and shortening. Use a pastry blender or your fingers to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. (Don't over mix; small lumps of butter are okay).
2. Add the Liquid: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water; the dough should be moist but not sticky.
3. Form the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes. I usually leave it for an hour, tbh.
4. Roll Out the Dough: On a lightly floured surface, roll the dough out to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges and crimp the edges for a decorative finish. Honestly, dont stress too much, perfection is overrated. Plus, a rustic look is kinda chic, right?
5. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool completely before adding the filling.
6. Prepare the Grapefruit: While the crust is cooling, prepare the grapefruit. Use a sharp knife to remove the peel and pith from the grapefruits. Slice the grapefruits crosswise into 1/4-inch thick rounds. I find using a serrated knife makes this way easier.
7. Arrange the Grapefruit: Arrange the grapefruit slices in a single layer over the cooled tart crust, slightly overlapping them. Be sure to get those slices in tight so that the tart is filled.
8. Make the Honey Glaze: In a small saucepan, combine the honey, grapefruit juice, fresh thyme leaves, and a pinch of salt. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Make sure it coats the back of a spoon.
9. Glaze the Tart: Brush the honey glaze evenly over the grapefruit slices. Ensure that every part of the fruit is glistening. This step is where you get that gorgeous, glossy finish.
10. Bake the Tart: Bake the tart in the preheated oven for 15-20 minutes, or until the grapefruit is tender and the glaze is bubbly and caramelized. Keep an eye on it, so it doesn't burn!
11. Cool and Serve: Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, carefully remove the tart from the pan by lifting it from the removable bottom. Serve chilled or at room temperature. Maybe with a dollop of crème fraîche? Just a thought...