FrenchTarte aux pralines roses
Pink praline tart
Lyon's bright pink praline tart (tarte aux pralines)
Lyon's pralines are almonds coated in hard, shocking-pink sugar, and the city's bakeries melt them with cream into a sticky, vivid filling for this tart, sold by the slice in every pâtisserie from Bellecour to the Croix-Rousse. It is very sweet and nutty, with a crunch from the almonds, and is eaten in small slices with coffee. Look for pink pralines coloured with plant-based colourings; some are coloured with carmine (E120), which comes from insects. Chef's tip: crush the pralines roughly in a bag with a rolling pin, leaving some pieces the size of a lentil for crunch.
- Prep
- 40 min
- Cook
- 40 min
- Difficulty
- Medium
- Serves
- 8
- Per serving
- 440 kcal
Ingredients
For the pastry
- 7 oz plain flour
- 3 ½ oz cold unsalted buttercubed
- 1 oz icing sugar
- 1 pinch salt
- 1 egg yolk
- 2 tbsp cold water
For the filling
- 9 oz pink pralines (sugar-coated almonds)roughly crushed
- 1 cup double cream
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Method
0/5 doneStep 1: Rub 7 oz plain flour, 3 ½ oz cold unsalted butter, 1 oz icing sugar and 1 pinch salt together with your fingertips until it looks like breadcrumbs. Add 1 egg yolk and 2 tbsp cold water and bring together into a dough without kneading. Flatten into a disc, wrap and chill for 30 minutes.
35 minStep 2: Heat the oven to 350°F (325°F fan). Roll the pastry 3 mm thick and line a 23 cm tart tin. Prick the base, line with baking paper and baking beans, and chill for 10 minutes.
15 minStep 3: Bake for 15 minutes, remove the paper and beans, and bake for 8–10 minutes more, until the base is dry and light golden. Cool in the tin.
25 minStep 4: Put 9 oz pink pralines (sugar-coated almonds) and 1 cup double cream in a pan over a medium heat. Stir until the pink coating melts into the cream, then simmer gently for 10–12 minutes, stirring often, until it thickens to a syrup that coats the spoon thickly. Common mistake: taking it off too soon; a thin filling never sets and runs out when you slice.
12 minStep 5: Pour the filling into the pastry case and spread it level. Leave to cool, then chill for at least 2 hours, until firm. Serve in thin slices at room temperature.
120 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 6 g
- Carbs
- 46 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tarte aux pralines roses take?
- About 80 minutes in total: 40 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cold unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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