Tian aux Fruits Baked Fruit in Almond Crust from Provence
Carolyne Kauser-Abbott · Dessert · Flans, Puddings · Provencal Recipes · TasteThis classic Provençal dessert, called tian aux fruit, is made with seasonal fruits. It resembles a crumble, although the fruit is baked with an almond crust. Tian is also a traditional clay pottery dish from Provence. Beautiful variations can be found in local markets, although a few potteries make the traditional variety. A glass baking dish (Pyrex) is a good alternative, but do not use metal.
Tian aux Fruits (Baked Fruit in Almond Crust)
The dessert is easy to prepare and not too sweet. You can make it with any fruit or berry in season—except strawberries, as they are too runny.
Ingredients
- 1 cup almond flour ground
- 3/4 cup raspberry preserves or other jam of choice
- 1 large egg
- 3/4 cup heavy cream (35%)
- 4-6 apples Golden variety is best.
- 1 cup cherries pitted
- 1 pinch freshly ground white pepper
- 1 zest from an organic orange
- 2 tbsp Grand Marnier
Instructions
- Preheat the oven to 350ºF.
- Lightly oil a tian pan or glass baking dish.
- Wash, peel, seed, and chop the apples.
- Wash, pit, and chop the cherries.
- Put the apples and cherry pieces in the baking dish.
- Combine the almond flour, cream, egg, jam, orange zest, pepper, and Grand Marnier mix until well blended.
- Pour the almond mixture over the fruit and try to cover evenly.
- Bake for 25-30 minutes until the top is golden brown.
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