“Tarte à la praline” is a delicious pie made with pink pralines, a confectionery made with almond and sugar.
In the 17th century, Clément Jaluzot, the personal chef of the marshal of Plessis-Praslin, was scraping caramel from the bottom of a mold while tasting almond when he inadvertently dropped one into the caramel.
He tasted it and thought it was delicious. That’s how he came up with the idea of creating praline. Praline owes its name to the marshal of Plessis-Pralin for whom the cook worked. Today, we call this praline, « praline de Montargis ». We cook the almonds in caramelized sugar which gives them their brown colour.
In the 19th century, pastry chefs dyed the sugar of the pralines pink. Mr. and Mrs. Labully who ran a hotel in the small village of Saint-Genix-sur-Guiers, in Savoie, greatly popularized this new praline. They offered their customers brioche with pink praline and called it the “Saint-Genix”. This cake was so successful that it was presented at the Universal Exhibition in Paris in 1867.
Lyon, the gastronomic capital of France, is famous for its great chefs and its many “bouchons” (traditional restaurants in Lyon) where we can enjoy traditional French cuisine. At the beginning of the 20th century, you can find many delicious savory dishes in the « bouchons», but few desserts. The restaurants owners were wondering how to finish the meal with something typically from Lyon. They created the “Tarte à la Praline” (pink praline tart) at this time. It’s a delicious tart made from shortcrust pastry and a pink praline cream. We don’t know exactly who had the idea first, but in any case, praline tart, with its beautiful pink color, has quickly become a must-have in the restaurants of Lyon.
I trained as a chef at the Paul Bocuse Institue in Lyon where I learn to make Praline tart and it became a great classic in my house.
Tarte à la praline recipeAll seasons
- soft butter 175 g
- salt pinch
- sugar 62 g
- « tant pour tant » (=31g caster sugar + 31g almond powder) 62 g
- vanilla 3 g
- flour 250 g
Pink praline cream:
- liquid cream 250 g
- pink pralines 250 g
- glucose syrup 25 g
- Mix the soft butter with the salt, the sugar, the “tant pour tant » and the vanilla
- Add the egg and mix
- Add one third of the flour, mix, and then add the remaining two thirds of the flour
- Put in the fridge for 1 hour
- Preheat oven to 180°
- Roll out the pastry and line a pie tin. Prick the pastry with a fork and bake for 10 minutes.
- Heat the liquid cream and the glucose syrup in a saucepan. When the cream is steaming, add the pink pralines and let them melt over low heat.
- Once the pralines are melted, bring the mixture to a boil until it reaches 112°, stirring regularly.
- Remove the almonds from the mixture to keep only the cream. Pour the cream over the cooled tart crust.
- Let the pie cool to room temperature, then refrigerate for two hours in the fridge before eating.