Preparation: 35 min
Baking: 30 min

Ingredients to serve 6
- 4 pink grapefruits
- 100 g of butter
- 3 eggs + 2 yolks
- 3 tablespoons of sugar
- 1 flaky pastry

Preparation
1. Preheat the oven at thermostat 6 (180 °C).
2. Spread the pastry in a buttered baking tin.
3. Prick the bottom and cover with foil.
4. Bake for 10 min in the oven.
5. Peel 2 grapefruits and detach the segments removing the pith.
6. Squeeze the 2 other grapefruits, then strain the juice.
7. Beat the eggs with the sugar; add the melted butter, then the juice.
8. Pour into the tart mould, bake for 20 min in the oven.
9. Place the prepared segments on the hot tart and leave to cool

Ingredients
- 4 very ripe white peaches
- juice of one lemon
- juice of one orange
- 150 g of sugar
- 150 ml of water

Preparation
1. Wash the peaches well
2. Place the peaches in a saucepan, cover them with water and pour in the sugar
3. Heat to poach the fruit (35 to 45 min)
4. Put aside 40 cl of the poaching syrup
5. Remove the peaches, peel and stone them
6. Heat the syrup to reduce it to a half
7. Mix the peaches and the syrup
8. Sieve the juice
9. Let it freeze
10. Blend
11. Enjoy