DessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

Tian aux Fruits Baked Fruit in Almond Crust

This is a classic Provencal dessert made with seasonal fruit is called a tian aux fruit. It is much like a crumble although in this case the fruit is baked with an almond crust.

 

Tian aux Fruits
Tian aux Fruits (Baked Fruit in Almond Crust)
Print Recipe
A tian is a traditional clay pottery dish from Provence. There are beautiful variations that can be found in local markets, although the traditional variety is made by a few potteries. A glass baking dish (Pyrex) is a good alternative, do not use metal. The desert is really easy and not too sweet. You can make this with any fruit or berry that is in season except strawberries (they are too runny). Nutmeg has played with the fruit and jam combination to rave reviews every time. So have some fun.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Tian aux Fruits
Tian aux Fruits (Baked Fruit in Almond Crust)
Print Recipe
A tian is a traditional clay pottery dish from Provence. There are beautiful variations that can be found in local markets, although the traditional variety is made by a few potteries. A glass baking dish (Pyrex) is a good alternative, do not use metal. The desert is really easy and not too sweet. You can make this with any fruit or berry that is in season except strawberries (they are too runny). Nutmeg has played with the fruit and jam combination to rave reviews every time. So have some fun.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat the oven to 350F
  2. Lightly oil a tian pan or glass baking dish
  3. Wash, peel, seed and chop the apples
  4. Wash, pit and chop the cherries
  5. Put the apples and cherry pieces in the baking dish
  6. In a bowl, combine the almond flour, cream, egg, jam, orange zest, pepper and Grand Marnier mix until well blended
  7. Pour the almond mixture over the fruit and try to cover evenly
  8. Bake for 25-30 minutes until the top is golden brown

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride was at six-months old, her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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