Pretty in Pink Praline Tart a Dessert from Lyon for Valentines
David Scott Allen · Dessert · Pies & Tarts · Provencal Recipes · TasteA little more than a year ago, I had a nice e-chat with my friend Romain, who writes The Food Trotter. He had just moved from Paris to Lyon and told me of some of the local specialities, one being the iconic Lyonnaise Tarte aux Prâlines Roses (Pink Praline Tart). So naturally, I was intrigued, and that intrigue led to an obsessive desire to try my hand at making one.
That led me to do some research. There are many recipes online for this tart — each one different from the other — and I didn’t know where to begin trusting any one of them. Continue reading here to see whether David trusts a kitchen gadget (i.e. a thermometer) or Grandmère’s intuition. Remember: Think Pink for Valentine’s Day!
Tarte aux Prâlines Roses
An elegant but simple dessert for your New Year’s Eve fête or a romantic Valentine’s dinner!
Ingredients
- 8 3/4 oz flour
- 11 tbsp unsalted butter
- 3 oz Confectioner’s Sugar
- 1 oz almond flour
- 1 egg
- 12 oz Prâlines Roses
- 1 1/2 cups heavy cream (35%) plus additional for serving
Instructions
For the Crust:
- Preheat oven to 350°F. In the bowl of a food processor fitted with the steel blade, mix together the flour, butter, confectioners sugar, almond flour, and egg; pulse until it comes together as a ball of dough.
- Press the dough into a 9-inch tart pan. You will most likely have some leftover dough (which you can use to make a few small, jam-filled cookies). Prick the bottom of the crust all over with a fork; line the pastry with aluminium foil and fill with pie weights or dried beans. Bake the tart shell for 20 minutes,
- Remove the foil and weights and bake another 15-20 minutes until fully golden. Set aside to cool.
For the Filling:
- Place the pralines in the food processor and pulse/process until they resemble sand — much pinker than the sands of Bermuda!
- Mix the cream with the ground pralines and bring to a boil. Reduce the heat and keep at a low boil, stirring constantly until the bubbles start getting very large and glossy. The large bubbles are the key to knowing it is at the right temperature.
- Pour the mixture into the prepared crust, and allow it to cool. Keep refrigerated until just before you are ready to serve. A little lightly sweetened whipped cream is the perfect accompaniment.
Tried this recipe?Let us know how it was!
Additional Pies and Tarts:
Pear Custard Pie
Easy and delicious the way a dessert recipe should be. The "pie" is crustless so in the end, it's between a pie and a custard. Enjoy!
Check out this recipe
Lemon Meringue Tart
There's nothing better than a classic lemon meringue tart. With tart citrus and sugary, creamy meringue, these small bites of heaven are sure to impress (if you don't eat them all yourself!).
Check out this recipe
Apple Tarte Tatin
The wonderful thing about an upside-down dessert is that they are never too dry. Enjoy the caramelized flavours of this traditional apple dessert à la mode with vanilla ice cream.
Check out this recipe
Chocolate and Pear Tarts
These tarts are easy to make and a delicious finish to a fall menu. Make sure to leave enough time to prepare and rest the dough.
Check out this recipeChâteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
The Auto Trip Through ProvenceRelated Provence Articles
Try this Citrus Dessert Lavender Lemon Cake
August 18, 2022
If you are a fan of desserts with citrus, this lavender lemon cake is calling your name. This recipe from our friends at the Okanagan Lavender & Herb Farm is easy to assemble and ready in about an hour. Serve the cake with a dollop of whipped cream as shown in the photo or lavender …
Just Try to Resist this Lemon Meringue Tart Recipe
October 18, 2021
I love this tart, it might seem daunting, but I’ve broken it down into three parts, so open a bottle of rosé and have fun with it. You’ll be really happy with the results, I promise! I’ve made the pastry, but feel free to buy it. There are some amazing ready-to-use products out there. If …
Apple Creme Brûlée Tart a French Dessert for the Soul
September 14, 2020
Recently, I posted a picture of an Apple Creme Brûlée tart, or what essentially could be called the love child of a creme brulee and an apple tart.…
Make this Easy Cake with Grenache Blanc Wine from Scratch
March 4, 2024
Last year, I celebrated International Grenache Day (September 15) by sharing a delicious cake created by Sue Tipton, owner and vintner of Acquiesce Winery, for which she doctors a box cake mix to make her Acquiesce Grenache Blanc Cake. Well, you know me — I love cooking too much to use mixes. With a few …
No Comment