{"id":8712,"date":"2026-10-27T13:27:31","date_gmt":"2026-10-27T04:27:31","guid":{"rendered":"https:\/\/parade.kyoto\/?post_type=sweetlore&p=8712"},"modified":"2026-10-31T19:11:17","modified_gmt":"2026-10-31T10:11:17","slug":"tarte-a-la-praline","status":"publish","type":"sweetlore","link":"https:\/\/parade.kyoto\/en\/sweetlore\/tarte-a-la-praline\/","title":{"rendered":"Tarte \u00e0 la Praline"},"content":{"rendered":"\n

Tarte \u00e0 la praline is a tart from Lyon, notable for its vivid pink filling. Crushed pralines roses are cooked with cream and poured into a baked tart shell. Pieces of almond remain in the sweet cream, contrasting with the crisp pastry.<\/p>\n

\n\"Praline\n
Praline tarts on display at Les Halles de Lyon Paul Bocuse. Photographed in 2019. Photo: Beno\u00eet Prieur \/ Source<\/a> \/ CC0 1.0<\/a> \/ 960px version from the source used; no changes to the content after retrieval<\/figcaption>\n<\/figure>\n

Pralines roses are a sweet made of almonds coated in pink sugar. Besides being eaten as they are, they are crushed and used in baked goods and brioches. In G\u00e2teau de Saint-Genix<\/a>, they are scattered inside and on top of a yeast-leavened dough. In the tart, this sugar coating melts into the cream, spreading its color and sweetness throughout the filling.<\/p>\n

In one example, the tart shell is first blind-baked and left to cool.<\/p>\n

\"Combining
Combining crushed pralines with cream. 2006, location unknown. Photo: Romain Behar \/ Source<\/a> \/ Public domain<\/a>. Reduced-size version from the source; no changes to the content after retrieval.<\/figcaption><\/figure>\nThe pralines, cream and butter are cooked in a pan, and once the mixture thickens it is poured into the shell and chilled. Because the filling is cooked separately, a baked shell can be combined with a soft layer containing dairy.\n
\"A
A tart filled with poured praline. 2006, location unknown. Photo: Romain Behar \/ Source<\/a> \/ Public domain<\/a>. Reduced-size version from the source; no changes to the content after retrieval.<\/figcaption><\/figure>\nHow far the mixture is reduced and the proportions differ from one recette (the proportions of ingredients and method) to another, and these also affect how firm the finished filling is. A description by the Tsuji Culinary Institute Group also includes a method in which crushed pralines are scattered over the tart pastry and baked, so that the melted sugar coating covers the surface.\n

In the method of Lyon pastry chef S\u00e9bastien Bouillet, pralines are added to cream and heated, and the mixture is poured into a blind-baked shell, which is then returned to the oven for a short time. The tart is then rested in the refrigerator before being cut. Its final heating differs from a finish in which the filling is simply poured in and chilled.<\/p>\n

In Lyon, this tart can be found at pastry shops, bakeries and the local-cuisine eateries known as bouchons.<\/p>\n

\"A
A praline tart served at an eatery in Lyon. 2017, Lyon, France. Photo: Beno\u00eet Prieur \/ Source<\/a> \/ CC0<\/a>. Reduced-size version from the source; no changes to the content after retrieval.<\/figcaption><\/figure>\nSweets made with red pralines are also widespread in the surrounding Savoie, but the origin of the tart itself is unclear. Some accounts link it to the chef Alain Chapel, but when and by whom it was first made has not been established.\n

Glossary<\/h2>\n

S\u00e9bastien Bouillet<\/strong>: A pastry chef in Lyon. He presents one example of returning the tart to the oven.<\/p>

Pralines roses<\/strong>: A sweet made of almonds coated in pink sugar.<\/p>

Blind baking<\/strong>: Baking the tart shell on its own before the filling is added.<\/p>

Bouchon<\/strong>: An eatery serving traditional Lyonnais cuisine.<\/p>

Alain Chapel<\/strong>: A chef who worked near Lyon. His name comes up in accounts of how the tart became widespread.<\/p>

Recette<\/strong>: The proportions of ingredients and method for a sweet.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tarte \u00e0 la praline is a tart from Lyon, notable for its vivid pink filling. Crushed pralines roses are cooked with cream and poured into a baked tart shell. Pieces of almond remain in the sweet cream, contrasting with the crisp pastry.<\/p>\n","protected":false},"featured_media":8007,"menu_order":483,"template":"","meta":{"_acf_changed":false,"_parade_sweetlore_meta":{"en":"Tarte \u00e0 la praline","subtitle":"Ingredients and Method of Tarte \u00e0 la Praline","topics":"A filling of crushed sugar-coated almonds\uff0fA vivid filling reduced with cream\uff0fA tart from Lyon","country":"Lyon, France","show_toc":true,"ingredients":["nuts","cream"],"texture":[],"occasion":[],"method":[],"season":[]},"footnotes":""},"sweetlore_category":[163],"class_list":["post-8712","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