Tarte à la Praline is a delightful French dessert that brings together a buttery pastry crust and a rich almond praline filling. It's perfect for impressing guests or treating yourself to something special.
The all-purpose flour forms the base of our pastry crust, providing structure and stability. Unsalted butter, with its rich flavor, helps create a tender, flaky texture. A touch of granulated sugar sweetens the crust just enough without overpowering the praline. The large egg binds everything together, while salt enhances the overall taste. A bit of cold water helps bring the dough together without making it sticky.
For the filling, almonds are the star, offering a crunchy contrast to the smooth praline. Caramelizing granulated sugar gives the praline its irresistible sweetness and beautiful color. Heavy cream is added for a creamy, luscious texture. A touch of unsalted butter rounds out the flavors. The optional red food coloring provides a traditional rosy hue, making the tart as pleasing to the eye as it is to the palate.
This tart pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a touch of freshness, serve with a side of fresh berries or a drizzle of raspberry coulis.
Start by preparing your pastry crust. In a mixing bowl, combine the flour, sugar, and salt. Add the chilled, cubed butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Don't worry if there are still some small pea-sized pieces of butter—these will help create a flaky crust.
Next, mix in the egg and cold water. Stir gently until the dough just comes together. Form it into a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.
Preheat your oven to 350°F. Once the dough is chilled, roll it out on a floured surface to fit your tart pan. Carefully transfer it to the pan and press it in gently. Prick the base with a fork to prevent bubbling, and bake for about 15 minutes or until lightly golden. Set it aside to cool completely.
Now, onto the praline filling. In a saucepan over medium heat, combine the sugar and almonds. Stir constantly as the sugar begins to melt and caramelize, coating the almonds. Be patient and watch closely to avoid burning.
Once caramelized, stir in the butter until it's melted and well incorporated. Remove the pan from the heat and add the heavy cream carefully, as the mixture will bubble. Stir until smooth. If you like, add a couple of drops of red food coloring for the classic pink hue.
Pour the praline mixture into the cooled pastry shell and spread it evenly. Let the tart set at room temperature for about an hour before serving. This allows the praline to firm up, making it easier to slice.
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