In a medium bowl combine the all purpose flour, almond flour and salt; set aside

In mixing bowl with paddle attachment, cream together the butter, light brown sugar, vanilla extract and almond extract

Add dry ingredients into the butter mixture and mix until flour is combined but the dough is still crumbly

Remove the dough from the mixing bowl onto a floured surface and lightly knead the dough into smooth ball

Wrap the dough in plastic wrap and refrigerate for 1 hour

Once the dough has chilled, preheat the oven to 350 degrees F

Between two pieces of parchment paper, roll the dough out to ⅛ inch thick and approximately 12 inches round

Remove the top parchment paper and flip the dough into a tart pan with a removable bottom

Press the dough to form the shape of the tart pan; if any of the dough breaks, press it back together

Using a fork, prick holes into the bottom of the tart shell to prevent the dough from puffing up

Remove the tart shell from the oven and allow it to cool while preparing the filling

In a heatproof bowl (metal or glass) combine the sugar, grapefruit juice, zest, eggs, egg yolks and cubed butter

Whisk all ingredients together and place over boiling water (double boiler)

Continuously stir the curd with a wooden spoon until the curd is thick enough to coat the back of the wooden spoon (temperature 180-190 degrees F)

Remove the curd from the heat and strain it through a fine sieve

Pour the grapefruit curd into a glass bowl or jar and refrigerate until cooled

Remove the Almond Shortbread Crust from the tart shell and set aside

Spread the curd into the pre baked tart shell and refrigerate for 2-3 hours or overnight to allow the curd to set

Garnish the Grapefruit Tart with fresh fruit, mint and crushed almonds

Serve and Enjoy!