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Welcome to the world of Crostada, the ultimate Italian-American dessert that’s simple, delicious, and perfect for any occasion. In this video, we’re walking you through how to make a foolproof Crostada, complete with a buttery, flaky crust and a choice of fillings that will leave everyone wanting more. Whether you're a seasoned baker or a beginner, this recipe will guide you step-by-step to create a beautiful and tasty tart every time!
This Crostada recipe is inspired by the classic Italian tart but with a twist that makes it perfect for American kitchens. It's ideal for family gatherings, celebrations, or just a delightful treat to enjoy with friends.
Ingredients:
Flour
Cornmeal
Sugar
Butter
Ice water
Your choice of fruit preserve or fresh fruit for the filling (like berries, apricot, or cherry)
Make sure to visit our full recipe and tips on our website https://www.eateveryslice.com/desserts/crostada-3449/.
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0:00
hey everyone welcome back to eat every
0:01
slice oh I love that intro you know we
0:04
try to keep it fresh and today we're
0:06
diving deep into a real classic oo I
0:09
love the classics me too now sometimes
0:12
you just want something simple but
0:14
delicious absolutely those are often the
0:17
best kinds of food exactly and I think
0:19
the cristata really fits that bill like
0:21
you know those rustic Italian Tarts oh
0:24
yeah the ones with the gorgeous fruit
0:26
filling exactly and the crust I mean the
0:29
crust is key really is I mean the name
0:31
itself crada comes from the Italian word
0:33
for crust that's so interesting I didn't
0:36
know that yeah it shows you just how
0:37
important the crust is to this whole
0:39
thing so no pressure on getting that
0:40
crust right none at all but luckily our
0:43
sources today give us all the tips and
0:44
tricks perfect because I'm already
0:46
feeling inspired to bake one me too and
0:48
you know what's so cool about Christa
0:50
what's that it's not just some new
0:52
trendy dessert it's got history it's
0:54
been passed down for Generations oh wow
0:57
so it's like a real taste of Italian
0:58
Heritage exactly and speaking of taste
1:01
let's talk about that crust yes please
1:04
I'm all ears so one of our sources
1:07
suggests using both all-purpose flour
1:09
and cornmeal cornmeal huh that's
1:12
interesting I've never used that in a
1:13
tar crust before right it's not super
1:16
common but it adds this amazing texture
1:19
like a little crunch yeah exactly like a
1:21
little bit of a surprise in every bite
1:23
ooh I love that and thinking about the
1:26
process our source really emphasizes not
1:29
overwork working the dough so important
1:32
that's baking 101 right there it is but
1:34
you know sometimes it's easy to get
1:36
carried away totally especially when
1:38
you're trying to get everything
1:39
perfectly smooth exactly but with
1:41
crostada it seems like a little rustic
1:43
charm is a good thing oh absolutely it's
1:45
all part of its character and then
1:46
there's the chilling time ah yes at
1:49
least 30 minutes in the fridge that
1:51
seems so hard when you just want to bake
1:53
I know it's like the waiting is the
1:55
hardest part it really is but it sounds
1:57
like that chilling time is crucial for
1:59
the texture it is it lets the gluten
2:01
relax so you end up with a nice flaky
2:03
crust science so it's not just about
2:06
being patient nope it's all about the
2:07
gluten makes
2:09
sense so we've got our dough chilling in
2:11
the fridge we're feeling good now what
2:14
now comes the fun part The Filling okay
2:17
yes yes the possibilities endless
2:20
seriously you can go sweet you can go
2:22
Savory I love that yeah so it's like a
2:25
Choose Your Own Adventure dessert
2:27
exactly and our source really gets
2:28
excited about that creative freedom I
2:31
can imagine like what would you put in a
2:32
cross dat
2:34
o that's a tough one there are so many
2:37
options but I'm a sucker for the
2:39
classics like what like a beautiful
2:41
Berry filling you know with fresh
2:43
seasonal berries oh yeah that sounds
2:46
amazing especially in the summer right
2:48
or in the fall you could do something
2:49
cozy with apples and cinnamon G stop I'm
2:53
getting hungry just thinking about it me
2:55
too it's making me want to run to the
2:56
kitchen and start baking same okay but
2:59
before we do that yeah we need to talk
3:01
about the actual baking process right of
3:03
course so once we filled our beautiful
3:04
crust we crank up the oven to 400°
3:07
Fahrenheit okay got it and then how long
3:10
do we bake it for well our source is
3:12
about 30 to 35 minutes but you know
3:14
ovens can vary right so it's not an
3:16
exact science exactly you really have to
3:18
use your senses like what kind of sign
3:21
should we look for well you want to see
3:22
that beautiful golden brown crust of
3:24
course makes sense and you also want to
3:26
look for those little bubbles in the
3:28
filling the bubbles that means it's
3:30
cooked through exactly it's like a
3:32
little visual cue that everything is
3:33
ready to go and I bet your kitchen
3:35
smells amazing at that point oh
3:37
absolutely that's always a good sign
3:39
it's like the cristata is calling out to
3:40
you saying I'm ready it is and you know
3:43
what else is ready what's that part two
3:46
of our Deep dive oh right of course cuz
3:48
we've covered so much already we have
3:50
we've talked about the history the crust
3:53
The Filling but there's still so much
3:55
more to explore there is so let's take a
3:57
quick break and we'll be right back with
3:59
more more Crist
4:04
goodness okay so we're back and you know
4:06
what I was thinking about during the
4:08
break what's that it's like crada it's
4:11
more than just a dessert ooh I like
4:13
where you're going with it it's like an
4:15
experience right really it's like the
4:17
whole process of making it yeah from
4:19
start to finish it's so satisfying I
4:22
agree like even just the feel of the
4:24
dough oh my gosh yes that cold butter
4:27
working into the flower it's like
4:29
therapetic cutic almost it is and then
4:31
the anticipation of that first
4:33
bite the best and it connects us to that
4:36
Italian Heritage we talked about exactly
4:38
like imagine families Generations ago
4:41
making these Tarts together yeah using
4:43
whatever fruit was in season exactly so
4:47
simple but so meaningful and our source
4:50
really emphasizes that sharing aspect oh
4:52
absolutely it's not just about eating it
4:54
by yourself it's about sharing it with
4:56
loved ones exactly making memories
4:58
around the table and it makes think
4:59
about all the different filling
5:01
possibilities oh yeah we kind of touched
5:03
on it before but I'm curious have you
5:05
ever tried any really unique crust
5:08
fillings you know I have I actually made
5:10
one recently with butternut squash
5:12
butternut squash that sounds interesting
5:14
it was I roasted it with some
5:15
caramelized onions and crumbled goat
5:17
cheese wow that's a combo I never would
5:19
have thought of it was so good sweet and
5:22
savory and tangy all at the same time I
5:25
love that so it's like you can really
5:27
get creative with the fillings oh for
5:29
sure don't be afraid to experiment
5:31
that's good advice because sometimes I
5:33
get stuck in a rut I know what you mean
5:35
like you always go back to the same old
5:36
recipes exactly but with
5:39
cristata it's like a blank canvas it is
5:42
you can really make it your own now
5:44
speaking of the recipe our source
5:46
provides a pretty straightforward method
5:48
for the dough yeah seems pretty easy to
5:50
follow but I know some people can be
5:52
intimidated by pastry I get that but
5:56
honestly it's more forgiving than you
5:58
think that's good to hear
6:00
because I've definitely had my fair
6:02
share of pastry disasters oh me too but
6:04
that's part of the fun right yeah it's
6:06
all about learning and experimenting and
6:08
you know even if it doesn't look perfect
6:10
it'll probably still taste amazing
6:11
exactly and that's what matters most
6:13
plus crad is supposed to be rustic right
6:16
it's all about those imperfections I
6:18
love that it's like a reminder that
6:19
things don't have to be perfect exactly
6:21
and that's a good lesson for life in
6:23
general so true so we've talked about
6:25
the dough the filling the baking process
6:27
and the importance of sharing
6:30
what else is there to say about crusta
6:31
well I think we need to talk about the
6:33
modern twist yeah like how can we take
6:35
this classic dessert and give it a
6:37
little modern flare exactly and I think
6:40
the filling is a great place to start oh
6:42
for sure like we've talked about all the
6:43
traditional fillings but what about
6:45
something a little more unexpected right
6:47
like maybe drawing inspiration from
6:49
other Cuisines ooh I like that like what
6:53
would you do H well I've always been
6:55
intrigued by Asian flavors me too like
6:58
maybe a crust with the ginger infused
7:00
crust oh yeah and a filling with mango
7:03
and
7:04
coconut stop that sounds incredible
7:07
right or we could go the Latin route ooh
7:09
like with a hint of chili in the crust
7:11
had a Dolce deles fing oh my gosh my
7:14
mouth is watering just thinking about it
7:16
see it's like the possibilities are
7:18
endless they really are and it's not
7:20
just about the flavors right you can
7:22
also get creative with the presentation
7:24
oh yeah like what kind of things well
7:26
instead of doing one big crust you can
7:27
make a bunch of mini ones EX exactly
7:30
each with a different filling and
7:31
decoration ooh that's a great idea like
7:35
a little crusta party it would be so fun
7:38
and you could really impress your guests
7:39
for sure so we've talked about the
7:41
history the technique the creative
7:43
possibilities I think we've covered it
7:45
all we have we've really gone deep on
7:47
Christa and hopefully our listeners are
7:49
feeling inspired to bake their own of
7:51
course and if they need some guidance
7:53
we've got them covered head over to
7:56
www.ev slice.com you'll find the full re
7:59
recipe step-by-step photos and even more
8:02
cristata inspiration we've got it all so
8:04
go forth and bake and don't forget to
8:06
share your creations with us on social
8:08
media we love to see what you all come
8:09
up with so until next time happy baking
8:12
everyone and happy eating
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