This week’s baking assignment for my Tuesdays with Dorie group is the Pink Grapefruit Tart from Baking Chez Moi by Dorie Greenspan but this week I struggled with the assignment and didn’t progress past making a grapefruit crémeux for the tart. So, in place of a fully assembled tart I’m serving up a lovely coupé of the rich silky pink crémeux topped with a segment of grapefruit and a mini Palmier. To be honest I wasn’t particularly interested in making the tart, even though the photo of it looks beautiful in the book. So, I decided to make the grapefruit crémeux to inspire myself and progress with the tart from there, but I didn’t… The tart didn’t happen! I used my stash of Plugra European style butter to make Palmiers instead. My inspiration came from the class in French Pastry at Sur la Table in San Francisco that I took last week. Ever since my class I’ve been literally dreaming about making homemade Palmiers and so my idea of serving a coupé of grapefruit crémeux with Palmiers came to life. I feel it represents the best creamy component of Dorie’s tart while still including crisp bites of caramelized buttery goodness from the Palmiers in place of a tart crust. Please check out the Tuesdays with Dorie baker’s Pink Grapefruit Tarts and my Palmiers in the photo below, I’m showing off both minis and full size Palmiers. I used the recipe from Sur la Table’s The Art & Soul of Baking for the Quick Puff Pastry and Palmiers.