Pecan Praline Tart

Preparation info
  • Serves


    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

The pralines once sold by New Orleans’ pralinières, roaming Canal Street or Jackson Square “when the little Creole children are taking an airing with their faithful old mammies,” says the Picayune, were once of two kinds, a white kind and a brown kind: the white made of white sugar and freshly grated coconut, the brown of brown sugar and pecans. Today’s praline is a lavender-beige pecan disk made from sugar and milk or cream. The ideal praline is opaque to the eye and it crumb