Makes 1 (10-inch) crostata
2¾ cups flour
2 teaspoons sugar
1/2 teaspoon salt
1 cup cold unsalted butter cut into cubes
1/3 cup ice water
3-4 assorted citrus fruits (orange, blood orange, Meyer lemon, lime, grapefruit)
1/4 cup unsalted butter at room temperature plus 2 tablespoons cold butter cut into pea-sized cubes
1/4 cup plus 3 tablespoons sugar divided
1/2 cup almond flour
2 eggs divided
2 teaspoons all-purpose flour
1/8 teaspoon vanilla extract
Garnish: chopped pistachios and hibiscus powder (optional)
For the crust:
For the filling:
- Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles sand with a few pea-size pieces. Add ice water, 1 tablespoon at time, until mixture comes together. Turn dough onto a work surface and divide in half. Wrap each half with plastic wrap, flatten, and refrigerate for at least 1 hour, preferably overnight (for a flakier crust).
- Make the filling: Using a paring knife, slice tops and bottoms from citrus, then cut away the outer peel and pith. Slice citrus into 1/3⅓-inch rounds. Set aside on a sheet tray lined with parchment.
- Using a stand mixer fitted with paddle attachment, cream .1/4 cup room-temperature butter and 1/4 cup sugar on medium speed for 2 minutes. Stop mixer, add almond flour, and beat on medium speed for 1 minute. Stop mixer again and scrape sides and bottom of bowl. With mixer on low speed, incorporate 1 egg. Stop mixer and add all-purpose flour, vanilla, and salt. Mix until combined well. Set aside.
- Assemble the crostata: On a well-floured work surface, roll out one disk of dough into a circle 12 inches wide and about 1/8⅛-inch thick. Transfer dough to a sheet tray lined with parchment.
- Spoon almond mixture onto center of dough and, using a spatula, spread mixture evenly across dough, leaving a 3-inch border. Arrange citrus over top, alternating sizes to create dimension, covering all almond filling.
- Carefully fold the 3-inch border up and over the edge of the fruit, making loose pleats. Wrap crostata with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Whisk remaining egg for an egg wash, then brush on edges of pleated dough. Sprinkle dough and citrus with remaining 3 tablespoons sugar. Drop remaining 2 tablespoons butter over to prevent fruit from drying while baking. Bake for 1 hour or until golden brown and bottom is evenly baked. Remove and let cool on a wire rack. After 10 minutes, lightly brush citrus with honey for a glossy finish. Serve warm with scoop of vanilla ice cream and crushed pistachios.
- Recipe by Justin Burke-Samson of Kindred in Charlotte, North Carolina