GRAPEFRUIT-ORANGE CROSTATAS

Grapefruit-Orange Crostatas image

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Categories Bon Appétit Dessert Tart Citrus Grapefruit Orange Pastry Semolina Winter

Yield Makes 4

Number Of Ingredients 17

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Ingredients

Dough:
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, frozen 10 minutes
1 3/4 cups all-purpose flour
2 tsp. sugar
1 tsp. kosher salt
1/4 tsp. distilled white vinegar
Frangipane and assembly:
1/2 cup semolina flour
1 tsp. kosher salt
7 Tbsp. sugar, divided
4 1/2 tsp. all-purpose flour, plus more for dusting
1 grapefruit
1 orange
3/4 tsp. vanilla paste or extract
4 Tbsp. unsalted butter, room temperature, plus 2 Tbsp. melted
1 large egg
1 large egg yolk

Steps:

Dough:
Beat butter, flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment on low speed until butter is in flat pieces the size of a nickel or smaller (mixture should look slightly sandy). Combine vinegar and 1/4 cup ice water in a small bowl and, with motor on low speed, stream into mixture. Beat, adding another 1-2 tsp. ice water if needed, until no dry spots remain. Continue to beat until dough begins to clump together, but stop before it starts to form a ball.
Transfer dough to a surface; squeeze and flatten a couple times to bring together. Divide into 4 pieces. Flatten into 1/2"-thick disks; wrap tightly in plastic. Chill at least 1 hour and up to 2 days.
Frangipane and assembly:
Place a rack in middle of oven and preheat to 400°F. Whisk semolina flour, salt, 5 Tbsp. sugar, and 1 Tbsp. plus 1½ tsp. all-purpose flour in a medium bowl. Finely grate zest from grapefruit and orange into another medium bowl; set fruit aside. Add vanilla paste and 4 Tbsp. room-temperature butter to bowl with zest and mix until smooth. Add egg and egg yolk and mix vigorously to combine. Add dry ingredients; mix just until incorporated.
Cut remaining peel and pith away from reserved citrus; discard. Slice fruit into 1/2"-thick rounds; wriggle out seeds.
Working one at a time, roll out dough disks on a lightly floured surface to 8" rounds. Place on a parchment-lined baking sheet and spread 1/4 cup frangipane in the center of each, leaving a 1 1/2" border. Arrange citrus rounds over frangipane to cover, then fold edges of dough up and over fruit. Chill 30 minutes.
Brush fruit and crust with melted butter and sprinkle with remaining 2 Tbsp. sugar (avoid getting it on the baking sheet). Bake crostatas, rotating once, until crusts are golden brown with a few darker spots, 40-45 minutes. Let cool at least 10 minutes before serving.