Praline tart

The pink praline tart is a true emblem of Lyon gastronomy, recognizable by its bright color and unique taste. Here's more information on this must-try delicacy:

History and Origin

Although the original praline (brown, made from almonds coated in caramelized sugar) was invented in the 17th century in Montargis, the praline rose is very much a Lyon creation, born in the 19th century. It is the fruit of an almond or peanut coated in caramelized sugar and colored pink.

One of the first emblematic uses of pink praline was in the brioche de Saint-Genix (the "Saint-Genix"), created by a pastry chef from Saint-Genis-sur-Giers. It was then Auguste Pralus who popularized another praline brioche, the famous Praluline, in 1955.

As for the tarte à la praline rose, this is a more recent Lyonnaise specialty, dating back some fifty years. It has rapidly become a staple of Lyon's pastry shops and bouchons, attracting gourmands and tourists alike.

Composition and Particularities

The pink praline tart generally consists of two main elements:

1. A tart dough: Often a sweet or shortcrust pastry, sometimes a pure butter shortcrust pastry, which provides a crunchy texture and a neutral base to balance the sweetness of the filling.
2. A creamy pink praline filling: This is the heart of the tart. It is made by melting crushed pink pralines with thick crème fraîche (often 30% or 35% fat). The mixture is baked to a homogeneous, slightly syrupy texture, which sets as it cools, melting and becoming slightly sticky in the mouth. The special feature is its very sweet taste and texture, which is both crunchy (thanks to the praline chips) and melt-in-the-mouth. The bright pink color is characteristic.

Some pastry chefs sometimes add a touch of red coloring to intensify the color, or almond chips on top for crunch.