Years ago, I saw a recipe for caramel blood oranges from Claudia Fleming. Thankfully, the idea lodged itself in my brain: it serves as the inspiration of these tartlets. I opted for ruby-red grapefruit since they're more readily available than blood oranges. The combination of the tart grapefruit with the rich, salty caramel sauce is pretty unforgettable. All components (the tart shell, the filling, and the caramel grapefruit sauce) can be prepped in advance, making these a nice option for entertaining. <br /> <br /> <br />

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