{"id":8699,"date":"2026-10-27T13:27:31","date_gmt":"2026-10-27T04:27:31","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8699"},"modified":"2026-10-31T18:52:12","modified_gmt":"2026-10-31T09:52:12","slug":"fenetra","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/fenetra\/","title":{"rendered":"F\u00e9n\u00e9tra"},"content":{"rendered":"\n

F\u00e9n\u00e9tra 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.<\/p>\n

\"Example
Example of almonds in the shell and shelled. Location unknown. Photo: Koyaanis Qatsi (version adjusted by Ericd) \/ Source<\/a> \/ Released into the public domain by the author<\/a>. Original image 250\u00d7186 px, not enlarged. Image used as distributed by the source; no alterations to the content after retrieval.<\/figcaption><\/figure>\n
\"Example
Example of apricot jam made in a home in Norfolk, England. 2020. Photo: Kolforn (Wikimedia) \/ Source<\/a> \/ CC BY-SA 4.0<\/a>. No alterations to the content after retrieval.<\/figcaption><\/figure>\n

Layers of Fruit and Almond<\/h2>\n

The \u201cg\u00e2teau du F\u00e9n\u00e9tra\u201d 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 succ\u00e8s<\/a>. 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.<\/p>\n

Each shop also has its own interpretation. In one example from Toulouse, fruit marmalade and dacquoise<\/a> 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.<\/p>\n

Chosen as the Festival Pastry<\/h2>\n

This pastry is also linked to the Grand F\u00e9n\u00e9tra, 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\u2019s ingredients and shape have continued unchanged since ancient times.<\/p>\n

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 Acad\u00e9mie 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\u2019s opening for more than 30 years.<\/p>\n

\n\"A\n
Example of F\u00e9n\u00e9tra cut into slices. Photographed in 2021, location unknown. Photo: Desman31 \/ Source<\/a> \/ CC BY-SA 4.0<\/a> \/ 960px version from the source used; no alterations to the content after retrieval<\/figcaption>\n<\/figure>\n

Glossary<\/h2>\n

Succ\u00e8s<\/strong>: A batter of whipped egg whites combined with sugar and nuts, then baked. In F\u00e9n\u00e9tra, almonds are used.<\/p>

Dacquoise<\/a><\/strong>: A batter of egg whites, sugar and ground nuts, baked.<\/p>

Grand F\u00e9n\u00e9tra<\/strong>: A festival with music and dancing held in Toulouse in early summer.<\/p>

Christian Lacoste<\/strong>: A Toulouse pastry chef whose pastry was chosen in the 1970 selection of a pastry for the festival.<\/p>\n","protected":false},"excerpt":{"rendered":"

F\u00e9n\u00e9tra 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 the fruit emerge from between the sweet almond layers.<\/p>\n","protected":false},"featured_media":7981,"menu_order":470,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"F\u00e9n\u00e9tra","subtitle":"F\u00e9n\u00e9tra: Ingredients and Preparation","topics":"The tartness of apricot and candied lemon \/ A tart layered with almond \/ A Toulouse festival and its pastry","country":"Toulouse, France","show_toc":true,"ingredients":["fruit","nuts"],"texture":[],"occasion":[],"method":["baked"],"season":[]},"footnotes":""},"sweetlore_category":[163],"class_list":["post-8699","sweetlore","type-sweetlore","status-publish","has-post-thumbnail","hentry"],"acf":{"sweetlore_related_products":null,"sweetlore_related_faqs":null,"sweetlore_related_voices":null,"sweetlore_related_mode":"auto","sweetlore_related_articles":null},"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t