This citrus tart with homemade dough would be a lovely addition to a Spring brunch spread.
things you'll need.
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:
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 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)
instructionsFor 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.
instructions 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.
ingredients 2 large Pink Grapefruit 5 Meyer Lemons (plus 2 lemons for juicing)
instructionsFor 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).
ingredients 2 cups Water 4 cups Sugar 1 teaspoon Salt
instructions 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.
instructions Skim the foam regularly to keep the marmalade clear. Discard the cheesecloth. Let cool completely.
instructions 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.
instructions 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.
instructions 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.