Grapefruit and Lemon Crostata
Mario Batali's Citrus Crostata
- For the Dough:
- 2 1/2 cups Cake Flour (plus more for dusting)
- 3 tablespoons Sugar
- 1/2 teaspoons 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 Grapefruit
- 5 Meyer Lemons (plus 2 lemons for juicing)
- 4 cups Sugar
- 2 cups Water
- 1 teaspoon Salt
For the Garnish:
- Sour Cream
- For the Dough: Combine the flour, sugar, salt, and lemon zest in a food processor. Add the butter and zap quickly until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, and zap until the dough just forms a ball without being too wet or sticky.
- Remove the dough from the processor and pat it into a flat disk, about 2 inches thick. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- For the Marmalade: Cut the fruits in half lengthwise and remove the seeds. Cut the grapefruit into 8 pieces. Place the seeds in a cheesecloth and tie up. Slice the fruits in to thin slices (skin included).
- Combine the water, fruit 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, until the fruit is soft and translucent and the consistency of a loose jam.
- Skim the foam regularly to keep the marmalade clear. Discard the cheesecloth. Let cool completely.
- Preheat the oven to 365F. Remove the dough from the refrigerator and allow it to soften enough to roll out. Sprinkle your work surface and a rolling pin lightly with cake flour. Roll the dough out into a large rectangle (so it fits a baking sheet), 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 tarte with the liquid from the marmalade.
- Bake for 45 minutes, or until the crostada is golden brown. Serve the crostata warm or at room temperature, with a dollop of mascarpone or sour cream on each serving.