Grapefruit-Orange Crostatas

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.

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.