WEEKDAYS 1e|12c|p

Citrus Crostata

Mario Batali
Servings: 10
2+ hr

Grapefruit and Lemon Crostata

  • Ingredients
  • step-by-step directions
Citrus Crostata
Crostata Dough:
  • 2 1/2 cups cake flour (plus more for dusting)
  • 3 tablespoons sugar
  • 1/2 teaspoon salt 1 lemon (zest)
  • 1 cup cold unsalted butter (cut into small cubes)
  • 1/4 cup ice water (plus more if needed)
  • 2 large pink grapefruit
  • 5 Meyer lemons
  • 4 cups sugar
  • 2 cups water
  • 1 teaspoon salt
  • sour cream to (garnish)
  • Preheat the oven to 365ºF.
  • For the Crostata 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 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 fruit in half lengthwise and remove the seeds. Cut each grapefruit into 4 pieces. Place the seeds in a cheesecloth and tie up.
  • Slice the fruit into thin slices (skin included). Combine the fruit, sugar, water, 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 it cool completely.
  • When ready to form the crostata, 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 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 tart 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.
Similar categories: Desserts Courses & Meals
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