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Pretty in Pink Praline Tart a Dessert from Lyon for Valentines

A 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!

Pink Praline Tart Lyon tarte aux pralines roses

Tarte aux Prâlines Roses

David Scott Allen | Cocoa & Lavender
An elegant but simple dessert for your New Year’s Eve fête or a romantic Valentine’s dinner!
Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine French
Servings 10 People


  • 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


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.
Keyword Almonds, French Desserts, Tartes, Tarts
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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