I’m having to type quietly.
Things are very tense around here.
It’s all to do with Arabella.
The Higher School Certificate starts tomorrow and first up is Part One of her English exam. Arabella’s least favourite subject is English so that’s adding to the drama.
Over the past few days (add in weeks, months and years), I’ve been trying to encourage her to study but she’s been the master of procrastination. Yesterday she slept in, then she sorted her room (but it didn’t look any better), then she went to the gym and came home with a new pair of shoes, then lay down on the trampoline in the sun. ‘Get up off the trampoline; you’ve done no study today. What are you doing?’
‘I just want it to be over. I’ve got no life. I can’t wait to be free’.
‘There’s just a few days of study opportunity left and you should be making the most…’
‘Mum, I’m in love’.
‘I am. My most favourite jumper in the world is on sale and I’m in love with it’.
‘Oh, for heaven’s sake’.
‘It’s 40% off mum, and it’s Sass and Bide‘.’
‘You don’t need a jumper at this time of year, Arabella, it’s Spring’.
‘It’s in my size’.
‘When you finish your exams you can get a job and then go out and buy as many jumpers as you like. Now what about some study’.
‘I studied all day yesterday. I’m taking a break’.
‘But couldn’t you, on your break, at least read over your texts?’ (Not ‘text messages’, English texts like Shakespeare).
‘I’m going to the library soon. Is there any lunch?’
Fast forward 24 hours and it’s the eve before the first exam and reality has struck. We’re having to tiptoe around the house while Arabella crams.
Before she went to the library she did compliment me on these tarts and say how good she thought they looked. And she hasn’t lost her sense of humour because when I told her how long I’d been in the kitchen, she laughed.
Pink Grapefruit Tartlets
Degree of Difficulty: 3/5 They’re not actually that difficult, but the pastry seems to have many processes.
Cost: Pink grapefruit are very inexpensive and the rest of the ingredients are very basic.
- 1 1/2 cups plain flour
- 125g chilled unsalted butter, chopped
- 1/2 cup icing sugar
- 3 egg yolks
- 1 tbspn iced water
- 1/2 cup (125ml) single cream
- 1 egg
- 2 egg yolks, extra
- 1/4 cup caster sugar
- 1/3 cup pink grapefruit juice
For the pastry:
Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. (I don’t have a food processor so did this the old-fashioned way and the results were just as good). With the motor running add the egg yolks and process until combined. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 1 hour.
Line 6 x 8.5cm round lightly greased, loose-bottomed fluted tins with the pastry, prick with a fork and place in the fridge for half an hour. Line the pastry cases with baking paper and fill with baking weights. Bake for 15 minutes at 180C (375F), remove the paper and weights and bake for a further 10 minutes or until the pastry is light golden. Remove from the oven and set aside.
To make the grapefruit filling: place the cream, eggs, extra yolks, sugar and grapefruit juice in a bowl and whisk to combine. Strain the mixture into a clean bowl. Transfer the tarts to a baking tray and carefully pour the filling into the tart shells. Bake for 15-20 minutes or until just set. Allow to cool before refrigerating until set. Top with grapefruit and cream to serve.
This recipe has been slightly adapted from the Oct/Nov 2012 issue of Donna Hay Magazine.