Fénétra

Fénétra is a pastry from Toulouse in southwestern France. Apricot jam and candied lemon are layered on a sweet tart crust, then topped with an almond batter and baked. The tartness and aroma of apricot and lemon come together with the sweet almond layer.

Layers of Fruit and Almond

The “gâteau du Fénétra” made by pastry chefs in Haute-Garonne is described as a pastry that can be carried easily and kept at room temperature for several days. The top layer is an almond succès. This batter, made by whipping egg whites and folding in nuts, gives a texture different from the tart crust and the fruit layer beneath it.

Each shop also has its own interpretation. In one example from Toulouse, fruit marmalade and dacquoise are layered on a tart and baked, and an Occitan cross is drawn on top in powdered sugar. Another cook adds hazelnuts to the top batter and pairs citron with apricot. Finishing touches like these are the inventions of individual shops.

Chosen as the Festival Pastry

This pastry is also linked to the Grand Fénétra, a Toulouse festival held in early summer. There is a story that the same pastry was offered at an ancient festival mourning the dead, but it cannot be said that today’s ingredients and shape have continued unchanged since ancient times.

The festival was revived in 1963, and in 1970 a competition was held to choose a pastry for the festival. According to a tribute from the Académie de Languedoc, the pastry by pastry chef Christian Lacoste was chosen and shared at the opening of the festival in June of that year. The chosen pastry was long and narrow, a shape that was easy to carry. Lacoste is said to have gone on to cut the pastry at the festival’s opening for more than 30 years.

Glossary