Nougat de Tours

Not yet written for this entry.

Nougat de Tours is not a nougat at all — it is a Tourangelle tart of macaroon-like almond paste baked on a pâte sucrée base and finished with a lattice of candied fruits and a dusting of icing sugar. The name's misleading etymology confuses visitors expecting the chewy Provençal confection, but this is purely a pâtisserie of the Loire. The base is a classic pâte sucrée blind-baked until just firm. The filling is a dense almond cream: equal parts ground almonds, sugar, and softened butter, bound with eggs and flavored with a generous slug of kirsch or rum. The mixture is spread into the tart shell, covered with a mosaic of candied fruits — traditional choices are bigarreaux cherries, angelica, citrus peel, and apricots — and baked at 170°C until the almond filling is set and the top is golden. A lattice pattern of the candied fruits across the top is the signature visual. The finished nougat is dusted with icing sugar while still warm, which melts slightly and creates a matte-white glaze. The texture is dense, moist, intensely almond-flavored — more macaroon than cake, more confection than pastry. It keeps exceptionally well (the sugar and almond fat preserve it for 10+ days), making it the traditional gift pastry of Tours — wrapped in cellophane with a ribbon, presented when visiting. Every pâtisserie in Tours makes its own version, and the best (Poirault, Sabat, Bigot) have multi-generational recipes. Nougat de Tours is the edible souvenir of the city, as much a part of Tourangelle identity as the châteaux.

Not yet written for this entry.