Grapefruit Tart



  • 1¾ cups old fashioned rolled oats
  • ¾ cup all-purpose flour
  • ½ cup brown sugar packed
  • 2 tablespoons minced grapefruit zest divided
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon table salt
  • 8 tablespoons unsalted butter melted


  • 8 ounces cream cheese softened
  • ⅓ cup sour cream
  • 2 tablespoons brown sugar
  • 3 cups fresh grapefruit segments
  • coarse sea salt


  1. Preheat oven to 350°F.
  2. For the crust, pulse oats, flour, ½ cup brown sugar, 1 tablespoon zest, ginger, and salt in a food processor until oats are chopped. With the machine running, drizzle butter into mixture until it clumps.
  3. Press mixture into bottom and up sides of a 9-inch square (or round) tart pan with a removable bottom. Bake crust until firm, about 20 minutes. Let crust cool to room temperature.
  4. For the filling, combine cream cheese, sour cream, 2 tablespoons brown sugar, and remaining 1 tablespoon zest in a bowl with a mixer on medium speed until smooth. Spread mixture over crust. Line grapefruit segments on filling in rows to cover.
  5. Sprinkle coarse sea salt over tart, slice and serve.