Praline Tart

This is my Americanization of the Tarte aux Pralines I had in Lyon. I believe the flavour is fairly authentic but the method is different due to ingredient availability.

Shell

  • 1 Pâte Sablée, OR
  • 180 g ( 1 1/3 cup) all-purpose flour AND 95 g ( 7 tbs) butter AND 75 g ( 3 tbs) sugar AND 1 egg AND 1/2 tsp vanilla extract

Filling

  • 200 g pralines roses, OR
  • 66 g almonds AND 133 g sugar AND 45 g ( 3 tbs) water AND 300 g 35% cream AND 50 g ( 3 tbs) butter AND 10 drops(approximately) red food color AND 1/8 tsp salt

Prepare the shell

  1. Add flour, sugar, and butter to a food processor and process until sandy. Add egg and vanilla and process until it comes together.
  2. Form into a cohesive disk and refrigerate until firm, at least 30 minutes.
  3. Preheat oven to 375 °F. Roll out pastry and line a 9-inch tart pan.
  4. Lining shell with foil and weight with beans or pie weights. Blind-bake until set, about 6 minutes. Remove the lining, prick bottom of shell well, and continue to bake until it begins to shrink from the pan, about 10 minutes.

Make the filling

  1. Set oven to 350 °F. Toast almonds in a flat pan 10 minutes, stirring occasionally.
  2. Add sugar and water to a heavy pot with high sides. Cover and bring to a boil over high heat. Allow to boil about a minute with cover still on, until sugar is fully dissolved.
  3. Remove cover and continue to cook over high heat until sugar turns golden amber.
  4. Reduce heat to medium. Slowly pour in the cream, stirring constantly to dissolve the sugar in the cream. If using pralines, simply add cream to pralines and continue from here.
  5. Add the butter and food coloring, adjusting to achieve a pink / red color. Cook, stirring constantly, until it reaches a temperature of 230 °F (thread stage) of sugar cooking.
  6. Remove from heat, stir in almonds and salt, and pour into the tart shell. Allow to set at room temperature.