Grapefruit Tart

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Grapefruit Tart

Crust:
1 ¾ cup old fashioned oats
¾ cup AP flour
½ cup brown sugar, packed
3 tbsp. grapefruit zest, divided
1 tbsp. fresh ginger, minced or I use a zester
½ tsp. salt
1 stick unsalted butter, melted
 

Filling:
2 pkg. cream cheese, softened
½ cup sour cream
¼ cup brown sugar
3 Texas grapefruit (red), segments only,place between paper towel to collect extra juice
1/3 cup pecans, toasted and chopped
Maple syrup for garnish
  

Preheat oven to 350 degrees
In a food processor, pulse oats, flour, brown sugar, 1 ½ tbsp. grapefruit zest, ginger and salt, with machine running drizzle butter into mixture until it clumps.
Press mixture into the bottom and up the sides of a 9 inch tart pan or spring form pan will work.  Bake crust until firm about 20 minutes, let cool to room temperature.
For the filling, combine cream cheese, sour cream, remaining grapefruit zest and brown sugar; mix with hand mixer on medium until smooth.
Spread mixture over crust evenly, and then top with grapefruit segments in rows to cover.
Chill if not serving immediately; remove from refrigerator 30 minutes before serving.
Then sprinkle with pecans and drizzle with maple syrup, slice and serve
 

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