Lyon Pink Praline Tart

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A signature sweet tart from Lyon, France, featuring a buttery shortbread crust filled with a luscious, candy-like mixture of pink pralines melted with cream and butter. The filling sets into a glossy, vivid pink layer with a delightful crunch from crushed praline bits.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 15 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 38 gSugar
• 6 gProtein
• 85 mgSodium
• 160 mgPotassium
• 70 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Sweet Shortbread Crust

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/3 cup (65 g) granulated sugar
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1/4 teaspoon fine sea salt

For the Pink Praline Filling

• 1 1/2 cups (220 g) pink pralines (pralines roses)
• 1/2 cup (120 ml) heavy cream
• 4 tablespoons (55 g) unsalted butter
• 1 tablespoon all-purpose flour
• 1 large egg, lightly beaten
• 1/4 teaspoon almond extract

For Finishing

• 2 tablespoons pink pralines, lightly crushed, for garnish
• 1 tablespoon sliced almonds, toasted

Directions

1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized pieces.
2. Stir the egg yolk and 2 tablespoons of ice water into the flour mixture with a fork until the dough just comes together; add the remaining water if needed. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. On a lightly floured surface, roll the dough into a 12-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base all over with a fork, and chill for 20 minutes. Preheat the oven to 375°F (190°C).
4. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until pale golden. Set aside and reduce oven temperature to 325°F (165°C).
5. Prepare the filling: Combine the pink pralines, heavy cream, and butter in a heavy-bottomed saucepan over low heat. Stir gently and constantly for 8 to 10 minutes until the pralines are mostly melted into a thick, glossy pink sauce; keep a few small chunks for texture.
6. Whisk the flour into the warm praline mixture until smooth, then slowly whisk in the beaten egg and almond extract. Cook for 1 minute, stirring, until slightly thickened.
7. Pour the warm filling into the pre-baked tart shell, spreading it evenly with a spatula. Scatter the crushed pink pralines and toasted sliced almonds over the top.
8. Bake the tart at 325°F (165°C) for 25 to 30 minutes, until the filling is set around the edges but still slightly soft in the center; it will firm up as it cools.
9. Let the tart cool completely in the pan on a wire rack for at least 2 hours before unmolding. Slice with a sharp knife wiped clean between cuts and serve at room temperature.

Cook’s Notes

• Pink pralines (pralines roses) are available from French specialty shops and online; do not substitute regular pralines as the distinctive pink color and flavor are essential.
• The filling should look slightly underdone when you remove it from the oven; it sets beautifully into a sliceable, fudgy texture as it cools.
• For an extra-glossy finish, brush the warm tart very lightly with a thin layer of warmed apricot jam.
• Serve with a dollop of crème fraîche or a scoop of vanilla ice cream to balance the sweetness.
• Store leftovers covered at room temperature for up to 3 days; the flavor deepens and the texture improves on day two.

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