I found it! Not MS, but Bon Appetit, May 2001, here is the recipe:
Grapefruit and Pistachio Tart
(Tarte De Pamplemousse a la Pistache)
8 Servings
Crust
1 cup all purpose flour
5 TB powdered sugar
1/4 ts salt
1/2 cup (1 stick) chilled unsalted butter, diced
Filling
3/4 cup sugar
1/2 cup chopped shelled natural pistachios (about 2 oz)
1/3 cup blanched slivered almonds (about 1 1/2 oz)
2 TB all purpose flour
1/2 cup (1 stick) unsalted butter, room temp
2 TB whipping cream
1 egg
1/2 ts vanilla extract
4 red grapefruit
1 TB red current jelly
Additional chopped shelled pistachios
For Crust:
Position rack on lower third of oven and preheat to 375 degrees F. Mix flour, sugar and salt in food processor. Add butter. Using on/off turns, process until moist clumps form. Press dough into bottom & up sides of 9" tart pan w/ removable bottom. Pierce w/ fork, freeze 15 min. Bake crust until golden, pressing down w/ back of fork if crust bubbles, about 20 min. Transfer crust to rack and cool. Maintain oven temp.
For Filling:
Finely grind 1/2 cup sugar, 1/2 cup pistachios, almonds and flour in processor. Add butter, cream, egg, and vanilla; process until blended. Pour filling into crust. Bake filling until set, about 25 min. Transfer to rack and cool (Can be made 1 day ahead. Cover and let stand at room temp)
Cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze membranes over bowl to extract juice. Place segments on paper towel to drain. Transfer 2 TB grapefruit juice to heavy small saucepan. Add remaining 1/4 cup sugar and stir over low heat until sugar dissolves. Increase heat and boil 1 min. Mix in current jelly. Cool glaze.
Arrange grapefruit segments decorately atop tart. Brush grapefruit with glaze. Sprinkle border of tart with additional pistachios. (Can be made 2 hrs ahead. Let stand at room temp)
Bon Appetit, May 2001.
