Tarte à la Praline

A sweet and vibrant dessert hailing from the Rhône-Alpes region, Tarte à la Praline is a delightful tart featuring a distinctively bright pink praline filling made from caramelized sugar and almonds, all nestled within a buttery pastry crust.

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

For the pastry crust:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, chilled and cubed

1/4 cup granulated sugar

1 large egg

1/4 tsp salt

2 tbsp cold water

For the praline filling:

1 cup almonds, blanched and peeled

1 cup granulated sugar

1/4 cup heavy cream

1 tbsp unsalted butter

1-2 drops red food coloring (optional)

Instructions

1. Prepare the pastry crust: In a mixing bowl, combine flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.

2. Add the egg and cold water, mixing just until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Preheat the oven to 350°F. Roll out the pastry on a floured surface and fit it into a tart pan. Prick the base with a fork and bake for 15 minutes. Set aside to cool.

4. For the praline filling: In a saucepan, combine sugar and almonds over medium heat, stirring constantly until the sugar caramelizes and coats the almonds.

5. Add butter and stir until melted. Remove from heat, add heavy cream and food coloring, stir until smooth.

6. Pour the praline mixture into the cooled pastry shell and spread evenly. Let the tart set at room temperature for 1 hour before serving.

Storage

Store the tart in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating

For best results, enjoy the tart at room temperature. If refrigerated, allow to sit at room temperature for 30 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.