History

The pink praline, a sugar-coated almond made in Lyon since the 17th century, was traditionally sold as a sweet in its own right before bakers started folding it into cream and tart shells. The tarte aux pralines appears in Lyonnais pastry records from the late 19th century and is now the city's most-reproduced souvenir: Pignol bakes it at Place Bellecour, Bouillet at Croix-Rousse, and every market stall sells its own version. The pink colour comes from carmine dye in the praline coating.

Common allergens: Gluten, Dairy, Eggs, Tree nuts (almonds)

Make it at home

Yield Serves 8Hands-on 30 minTotal 2 hrDifficulty Easy

Ingredients

  • For the pastry: 200g plain flour, 100g cold butter, 30g icing sugar, 1 egg
  • 300g pink pralines (pralines roses)
  • 200ml double cream

Method

  1. Make the pastry: rub butter into flour and icing sugar until the texture of coarse breadcrumbs. Add the egg and bring together to a ball. Wrap and chill 30 minutes.
  2. Roll to 3mm thick and line a 23cm tart tin. Blind bake at 180C for 15 minutes with baking beans, then 5 minutes without, until pale gold. Cool.
  3. Crush the pralines coarsely with a rolling pin; some larger pieces add texture.
  4. Combine the crushed pralines and cream in a heavy saucepan over medium heat, stirring constantly until the pralines dissolve and the mixture is a deep pink, about 12 minutes. It will be very hot and thick.
  5. Pour immediately into the cooked tart shell. Cool at room temperature for 1 hour then refrigerate until set, at least 2 hours. Serve in slices at room temperature.

Tip from the editors. Do not stir the praline cream once it sets in the tin; disturbing it creates a grainy texture. The tart keeps three days refrigerated.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat tarte aux pralines

Tarte aux pralines in Lyon

Pignol ★ 4.4

Tue-Sun 07:00 to 19:30, closed MondayWalk-in onlyLyonnais bakery and pastry

Pignol is the multi-generation Lyonnais bakery and patisserie with a Place Bellecour counter for the pink-praline tart, sandwiches and chocolate eclairs.

Tip: The tarte aux pralines (pink praline) is the order; sold by the slice from 11:00.

Worth the queue: Tarte aux pralines

8 Place Bellecour, 69002 Lyon

Bouillet ★ 4.4

Tue-Sat 09:30 to 19:30Walk-in onlyPatisserie and chocolate

Bouillet on Place de la Croix-Rousse in Lyon's 4e is Sebastien Bouillet's patisserie and chocolate counter, with the city's most-faithful coussin de Lyon.

Tip: The coussin de Lyon (marzipan-and-chocolate pillow) is the order; closed Sunday-Monday.

Worth the queue: Coussin de Lyon

15 Place de la Croix-Rousse, 69004 Lyon

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