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.


  • 1 Sugar Crust
  • 66 g almonds
  • 133 g sugar
  • 45 g (3 tbs) water
  • 300 g 35% cream
  • 50 g (3 tbs) butter
  • 10 drops (approximately) red food color
  • 1/8 tsp salt


  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.
  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.

Variation: Using pink pralines

Pink pralines are a candied almond with a bumpy surface texture made in France. This recipe works around their relative unavailability in North America, but the recipe is simpler if they are available.


  1. Substitute 200 g pralines roses (pink pralines) for the almonds, sugar, water, and food colour, and continue with thre recipe at the point of adding the cream to the almonds.

Dish Types: 

Main Ingredients: