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I kind of have an obsession with grapefruit.  I don’t know when, or how this happened, but it did.  If there is grapefruit on the menu, I will make a conscience effort to order it.  One of my favorite flavor combinations that I stumbled upon during my tasty trials, was actually in a martini.  It was grapefruit basil!  Words can’t express how amazing that drink was.  So I attempted to recreate the flavor profile with another one of my other favorite things… Carbs!


2 cups flour

1/3 cup sugar

2 tsp baking powder

1/2 tsp salt

5 tbsp cold butter

1 cup heavy cream

1 whole grapefruit

                                                                        1 tbsp grapefruit zest

                                                                        2 tbsp grapefruit juice

Cut into the grapefruit over a bowl, to reserve the juice, and separate the segments.  Carefully remove all the pulp around each segment.  Mix the dry ingredients together and then cut in the cold butter till crumbly.  Mix the heavy cream with the grapefruit juice and zest and add it to the dry ingredients.  When the dough starts to form, drop in the grapefruit segments.  They will break up into the dough while you finish mixing.  On a lightly floured surface, pat out the dough to about 1 inch thick.  Cut into triangle shapes and arrange on a plate to be chilled in the refrigerator for 15 minutes. Preheat the oven to 400 degrees.  Bake for 15 minutes, or till the edges are golden.  Place on a wire rack to cool, but while they are warm, brush on the basil glaze.

Mix 1/2 cup powdered sugar with 1 tbsp grapefruit juice and 3 thinly sliced fresh basil leaves. If the glaze seems too thick add more juice, 1/4 tsp at a time.