Grapefruit and Lemon Crostata
Mario Batali's Citrus Crostata
- For the Dough:
- 2 1/2 Cups cake flour (plus more for dusting)
- 3 Tbsp sugar
- 1/2 Tsp salt
- 1 lemon (zest)
- 1 Cup cold unsalted butter (cut into small cubes)
- 1/4 Cup ice water (plus more if needed)
- For the Marmalade:
- 2 large pink grapefruits
- 5 Meyer lemons
- 4 Cups sugar
- 2 Cups water
- 1 Tsp salt
- sour cream (to garnish)
- For the dough: Combine the flour, sugar, salt, and lemon zest in a food processor. Add the butter and pulse until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and pulse until the dough just forms into a ball without being too wet or sticky. Remove dough to a clean work surface and pat it into a flat disk, about 2 inches thick. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- For the marmalade: Cut the citrus in half lengthwise and remove the seeds. Cut the grapefruit into 8 pieces. Place the seeds in a cheesecloth and tie up. Slice the citrus, including the skin, into thin slices.
- Combine the sliced fruit, water, sugar and salt in a heavy bottomed pot with the cheesecloth. Bring to a boil and then reduce to simmer. Cook for 1 1/2 to 2 hours at a very gentle simmer, skimming off foam occasionally, until the fruit is soft and translucent and the consistency of a loose jam. Remove from heat. Discard the cheesecloth and seeds. Let cool completely.
- Preheat the oven to 365ºF.
- Remove the dough from the refrigerator and allow it to soften enough to roll out. Sprinkle a clean work surface and a rolling pin lightly with cake flour. Roll the dough out into a large circle, about 1/4 inch thick. If the dough tears, press the edges back together. Spoon the marmalade into the dough. Fold in the edges of the dough, leaving a 6-inch area of fruit exposed in the center. Brush the crust with the liquid from the marmalade.
- Bake for 45 minutes, or until the crostata is golden brown.
- Serve the crostata warm or at room temperature, with a dollop sour cream on each serving.