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:

  • Mascarpone
  • Sour Cream
step-by-step directions
step-by-step directions
  • 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.
Similar categories: Desserts Courses & Meals

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Mario Batali's Citrus Crostata

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