Introduction
The “Croute au Sucre” is a delightful and simple dessert that embodies the essence of traditional French baking. Known for its sweet, crunchy topping and soft center, this dish is perfect for any occasion. Whether served warm or at room temperature, it’s a recipe that will warm your heart and satisfy your sweet tooth.
Detailed Ingredients with measures
– 1 ½ cups all-purpose flour
– ¾ cup unsalted butter, softened
– ½ cup granulated sugar
– 1 large egg
– ½ teaspoon vanilla extract
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 cup brown sugar
– ¼ cup heavy cream
Prep Time
Preparation for this recipe takes approximately 20 minutes.
Cook Time, Total Time, Yield
The cook time is around 25 to 30 minutes. In total, you will spend about 50 minutes from start to finish. This recipe yields one 9-inch pie, perfect for serving several people or enjoying over a few days.
Detailed Directions and Instructions
Step 1: Prepare the Pastry Dough
In a mixing bowl, combine flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Add egg yolk and cold water; mix until a dough forms. Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
Step 2: Roll Out the Dough
On a floured surface, roll out the chilled dough to fit a tart pan. Carefully transfer it to the pan, pressing it into the corners. Trim any excess dough hanging over the edges.
Step 3: Bake the Crust
Preheat your oven to 180°C (350°F). Prick the bottom with a fork to prevent bubbling. Line the dough with parchment paper and pour in pie weights or dried beans. Bake for 15-20 minutes until lightly golden.
Step 4: Remove the Weights
Carefully remove the parchment and weights. Return the crust to the oven and bake for an additional 5-10 minutes until fully golden. Let it cool on a wire rack.
Step 5: Prepare the Filling
In a bowl, mix together sugar, flour, eggs, and vanilla extract until smooth. Pour the mixture into the cooled crust, spreading it evenly.
Step 6: Bake the Tart
Bake in the preheated oven for 25-30 minutes until the filling is set and lightly golden on top. Check for doneness with a toothpick.
Step 7: Cool and Serve
Allow the tart to cool completely in the pan before slicing. Serve at room temperature or chilled.
Notes
Note 1: Dough Handling
Make sure to work quickly when handling the dough to keep it cold for flakiness.
Note 2: Chilling the Dough
Chilling the dough helps to prevent shrinkage during baking, resulting in a more stable crust.
Note 3: Parchment Paper
Using parchment paper to line the crust makes it easier to remove the weights and prevents sticking.
Note 4: Storage
The tart can be stored in an airtight container in the refrigerator for up to three days.
Cook techniques
Making the Dough
To create the sugar crust, start by mixing the dry ingredients and then incorporating the butter until you achieve a crumbly texture. Gradually add water until the dough holds together.
Chilling the Dough
After forming the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling helps to firm up the dough, making it easier to roll out.
Rolling Out the Dough
Once chilled, roll out the dough on a floured surface. Ensure even thickness to avoid uneven cooking. Use a rolling pin to make the process smoother.
Transferring to the Pie Dish
Carefully transfer the rolled-out dough into a pie dish. Gently press it into the corners without stretching, as stretching can cause the crust to shrink during baking.
Blind Baking
To prevent a soggy bottom, blind baking involves pre-baking the crust. Use baking weights or dried beans to hold the crust in place while it bakes.
Finishing Touches
After blind baking, you can fill the crust with your desired filling. Make sure to let the crust cool before adding any fillings that need to set.
FAQ
What type of flour is best for the crust?
All-purpose flour works best for a balanced texture in the sugar crust.
Can I substitute butter with margarine?
Yes, margarine can be used as a substitute, though it may slightly alter the flavor and texture.
How long can I store the dough before using?
The dough can be stored in the refrigerator for up to 3 days or frozen for several weeks.
Why is it important to chill the dough?
Chilling the dough solidifies the fat, resulting in a flakier and more tender crust.
What if I don’t have pie weights?
If you don’t have pie weights, you can use dried beans or rice as an alternative for blind baking.
How do I know when the crust is done baking?
The crust is done when it turns a light golden brown and feels firm to the touch.
Conclusion
The sugar crust recipe is a delightful treat that captures the essence of simplicity and taste. Perfect for any occasion, this dessert is sure to impress with its crunchy texture and sweet flavor. Whether enjoyed on its own or as part of a larger dessert tableau, it brings a comforting sweetness that is universally loved.
More recipes suggestions and combination
Fruit Tart
Combine a sugar crust with a variety of fresh fruits and a light pastry cream for a beautiful and delicious fruit tart.
Chocolate Ganache Pie
Fill the sugar crust with rich chocolate ganache for a decadent dessert that pairs beautifully with a dollop of whipped cream.
Cheesecake
Use the sugar crust as a base for a creamy cheesecake, adding flavor variations like lemon or raspberry for a refreshing twist.
Custard Pie
Fill the cooked sugar crust with a smooth custard mixture for a simple yet classic dessert that is sure to please.
Ice Cream Pie
Create an ice cream pie by layering your favorite ice cream flavors in the sugar crust and topping it with chocolate sauce or fresh fruit.
Pecan Pie
Incorporate the sugar crust into a pecan pie recipe for added sweetness and texture, making this southern classic even more irresistible.