crustes

Crustes are a type of traditional French pastry that originated in the region of Normandy. They are small, round, and crispy cakes made primarily from flour, butter, and sugar, often flavored with citrus zest or vanilla. The name "crustes" comes from the French word *crusté*, meaning "crisp" or "crusty," referring to their characteristic golden-brown, brittle exterior.

The pastry is typically baked until it achieves a delicate, paper-thin texture, resembling a cross between a macaron and a shortbread cookie. Crustes are often enjoyed as a standalone snack or paired with sweet fillings such as buttercream, jam, or chocolate ganache. They can also be served as part of a dessert platter alongside other Normandy specialties like tarte Tatin or calvados-flavored treats.

Historically, crustes were a simple, rustic treat made by bakers to use up leftover dough or ingredients. Their preparation requires careful attention to avoid overbaking, as the texture must remain crisp yet tender. The pastry is sometimes dusted with powdered sugar or rolled in coarse sugar for added texture.

Today, crustes remain a beloved classic in French patisserie, appreciated for their simplicity and elegant presentation. They are commonly found in bakeries and patisseries, particularly in Normandy, where they are a nostalgic reminder of regional culinary traditions. Variations may include the addition of almond flour or other flavorings, but the core recipe remains true to its origins.