Sugar crust is a sweet French pastry used for dessert pies and tarts. It is made with flour, sugar, salt, butter, eggs, and vanilla. The dough is rolled out and pressed into a cake pan before being baked and filled with custard or fruit. Brown sugar can be used instead of white granulated sugar.
Sugar crust or gravy pate in French is used for dessert pies and tarts. Being a sweet dough, the baked crust is not suitable for savory pies or meat pies. Although sugar crust sometimes refers to sugar-coated chocolates or sugar-coated cakes, it is more commonly used to refer to sweet French pastry.
There are several methods for making shortcrust pastry with sugar. Some bakers mix everything at once in a food processor, while others mix the dry ingredients first and cream the butter and sugar separately. Typically, the dry ingredients for this tart or pie crust are flour, sugar, and a little salt. Some bakers use soft butter to spread on sugar, while others prefer to cut chunks of cold-hard butter into dry ingredients to form a crumbly texture. Some salt is usually added to French sugar crusts although unsalted butter is also traditionally used in this pastry.
Eggs and vanilla complement the rest of the ingredients typically used in sugar crust dough. The sugar used is often the powdered icing or confectionery type rather than white granulate. Brown sugar can also be used rather than the white granulated type when making sugar crusts. The pasta ingredients can be mixed by hand with a spoon, or a food processor can be used. When thoroughly mixed, the resulting sweet dough should form a soft ball; it is then refrigerated 20 minutes to an hour before cooking, depending on the cooking method and recipe.
Before being placed in the oven to bake, the dough is rolled out and lightly pressed into the bottom and sides of a cake pan. The pan can be round or rectangular, but this style of baking typically has a removable bottom. After the sugar crust has been baked, cooled, and removed from the pan, it can be filled with many different recipe options. Custard or chocolate are popular gravy pate fillings, but fruit is also often used.
A fruit-based filling is common for sugar crust and usually creates a colorful dessert presentation. In classic French baking, a custard or custard and fresh fruit are used for this type of filling. The fruits used for pate pate can be carefully arranged in alternating types and colors, or a single fruit can simply be inserted into the sweet, fluted crust. Custard is made by cooking eggs, milk, flour, sugar, and cornstarch together to create a rich, sweet accompaniment to the crust and fruit.
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