Grapefruit-orange crostatas: a refreshing dessert recipe

Ingredients for Grapefruit-orange crostatas

• 170 g unsalted butter, cut into pieces, frozen for 10 minutes

• 210 g plain flour

• 10 g caster sugar

• 5 g salt

• 1 ml distilled white vinegar

• 75 g semolina flour

• 5 g salt

• 105 g caster sugar, divided

• 15 g plain flour, plus more for dusting

• 1 grapefruit, segmented

• 1 orange, segmented

• 3 ml vanilla paste or extract

• 60 g unsalted butter, room temperature, plus 30 g melted

• 1 large egg

• 1 large egg yolk

How to make Grapefruit-orange crostatas

1. Beat the butter, flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment on low speed until the butter breaks down into flat pieces the size of a 5 pence coin or smaller; the mixture should look slightly sandy.

2. Combine the vinegar and 60 ml of ice water in a small bowl. With the mixer running on low speed, gradually stream the mixture into the bowl. Beat until no dry spots remain, adding an extra 1–2 teaspoons of ice water if needed, until the dough begins to clump together but stops short of forming a ball.

3. Transfer the dough to a clean surface and squeeze and flatten it a couple of times to bring it together. Divide the dough into four pieces and flatten each piece into 1.5 cm thick disks. Wrap each disk tightly in cling film. Chill in the fridge for at least 1 hour, or up to 2 days.

4. Place a rack in the middle of the oven and preheat to 200°C (fan oven 180°C).

5. In a medium bowl, whisk together the semolina flour, salt, 75 g of sugar, and 10 g of plain flour.

6. Finely grate the zest from the grapefruit and orange into another medium bowl and set the fruit aside. Add the vanilla paste and 60 g of room-temperature butter to the bowl with the zest and mix until smooth.

7. Add the egg and egg yolk to the mixture and mix vigorously to combine. Stir in the dry ingredients and mix just until incorporated.

8. Cut away the remaining peel and pith from the reserved citrus and discard. Slice the fruit into 1.5 cm thick rounds and remove any seeds.

9. Working with one disk at a time, roll out the dough on a lightly floured surface to form 20 cm rounds. Place each round on a baking tray lined with parchment paper and spread 60 ml of frangipane in the centre of each, leaving a 4 cm border.

10. Arrange the citrus rounds over the frangipane to cover, then fold the edges of the dough up and over the fruit. Chill for 30 minutes.

11. Brush the fruit and crust with melted butter and sprinkle with the remaining 25 g of sugar, taking care to avoid getting sugar on the baking tray.

12. Bake the crostatas, rotating the tray once, until the crusts are golden brown with a few darker spots, about 40–45 minutes.

13. Allow to cool for at least 10 minutes before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.