Grapefruit-Orange Crostatas

Name: Grapefruit-Orange Crostatas
Total time: 2 h 50 min
Yield: 4 servings
Ingredients: ¾ cup unsalted butter; 1¾ cups all-purpose flour; 2 tsp sugar; 1 tsp kosher salt; ¼ tsp distilled white vinegar; ½ cup semolina flour; 1 tsp kosher salt; 7 Tbsp sugar; 4½ tsp all-purpose flour; 1 whole grapefruit; 1 whole orange; ¾ tsp vanilla paste or extract; 6 Tbsp unsalted butter; 1 whole large egg; 1 whole large egg yolk

Elegant rustic tarts featuring a buttery crust filled with citrus frangipane and topped with fresh grapefruit and orange slices. These individual crostatas combine the bright flavors of citrus with a rich, nutty filling.

4 servings

2 hr 50 min

Published October 4, 2025

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Ingredients

•¾ cup unsalted butter
•1¾ cups all-purpose flour
•2 tsp sugar
•1 tsp kosher salt
•¼ tsp distilled white vinegar
•½ cup semolina flour
•1 tsp kosher salt
•7 Tbsp sugar
•4½ tsp all-purpose flour
•1 whole grapefruit
•1 whole orange
•¾ tsp vanilla paste or extract
•6 Tbsp unsalted butter
•1 whole large egg
•1 whole large egg yolk

Cooking Instructions

1.
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.
10 min
2.
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.
60 min
3.
Place a rack in middle of oven and preheat to 400°F. Whisk semolina flour, salt, 5 Tbsp. sugar, and 1 Tbsp. plus 11/2 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.
15 min
4.
Cut remaining peel and pith away from reserved citrus; discard. Slice fruit into 1/2"-thick rounds; wriggle out seeds.
10 min
5.
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.
30 min
6.
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.
45 min

Ingredients

•¾ cup unsalted butter

•1¾ cups all-purpose flour

•2 tsp sugar

•1 tsp kosher salt

•¼ tsp distilled white vinegar

•½ cup semolina flour

•1 tsp kosher salt

•7 Tbsp sugar

•4½ tsp all-purpose flour

•1 whole grapefruit

•1 whole orange

•¾ tsp vanilla paste or extract

•6 Tbsp unsalted butter

•1 whole large egg

•1 whole large egg yolk

Cooking Instructions

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.

10 min

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.

60 min

Place a rack in middle of oven and preheat to 400°F. Whisk semolina flour, salt, 5 Tbsp. sugar, and 1 Tbsp. plus 11/2 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.

15 min

Cut remaining peel and pith away from reserved citrus; discard. Slice fruit into 1/2"-thick rounds; wriggle out seeds.

10 min

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.

30 min

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.

45 min