“Can we make grapefruit curd, Mommy? Wouldn’t that be a lovely filling for a tart?” <br />That was the question 9-year-old Eliza asked when I mentioned that this week’s Food52 challenge was to create the perfect late winter tart. <br />Yes. Yes, we can. And we did. We were shooting to replicate one of our favorite cold winter morning breakfast treats: grape fruit halves, sprinkled with brown sugar and placed under the broiler. We think this tartlet combination comes pretty close with its warm, bittersweet crackle on the top that gives way to the cool sweet and sour center. The brown sugar bowl it sits in is just a bonus. <br />You can make this as one big tart with this recipe as it is written, but we chose to run with eight individually sized tarts because “you just wouldn’t find a grapefruit THAT big unless they used science on it, right, Mom?” <br />Makes six tartlets or on 8-inch tart <br />

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