Probably the best known of the Christmas traditions in Provence is the Treize desserts or Thirteen Desserts that finish the Christmas Eve meal. 
In her book  A Framhouse in Provence, American author  Mary Roblee Henry* describes having a Christmas meal with their good friends in Vaison-la-Romaine back in the 1960's.  The family, who were quite prominent in the area were also quite formal in their daily lives but particularly when it came to special meals.  As they came to the end of their meal and it was near dessert time, the children broke out in a chant, "trieze! trieze!" unitil dessert was served!
That gives us some idea of how well loved this custom  is. 

As time has gone on, there have probably been some "updates" such as the Patisserie in the area that makes a " Gateau desTreize Desserts" - incorporating all the elements of desert into one cake. 
My neighbor in Sablet recommended it as really delicious .... must be sure to try it when we are next in Provence for Christmas.

Below is a picture of the thirteen desserts as it was displayed in Seguret as a part of the Exposition des Santons, and a picture of the description of the "Gros Super", or Big Supper that precedes the thirteen desserts.

       Four Mendiants (the Monks who have taken a vow of poverty)

        Raisins for the Dominicans
        Almonds for the Carmelites
        Dried Figs for the Franciscans
        Hazelnuts for the Augustines

    
        Four Poors

        Apples
        Pears
        Mandarines
        Dates

        Four Riches (any combination of these)

        Confit Fruit
        Nougat Blanc
        Nougat Noir
        Conig – Quince paste
        Panade – Apple Tart
        Calisson – Marzipan candy, specialty of the Aix-en-Provence area

        Fougasse or Pompe a Noel (Olive oil bread)

 

RECIPE:    Panade – Apple Tart with almond frangipane

 1 Recipe Galette Dough
        1 cup Flour
        1 teasp. Sugar
        ¼  teasp. Salt
        6 tabsp. Butter – chilled and cut into 1 inch cubes
        3 – 4 tabsp iced water

         Combine flour, sugar and salt.  Add butter and cut into flour mixture.  Add 3 tabsps. Water and continue mixing until dough comes together.  If dough is dry, add another tabsp. of water.  Gather dough together and wrap in plastic wrap.  Refrigerate for at least 30 mins.  the dough can also be froze at this point.

 1 Recipe Frangipane
         3 ounces Almond Paste
         3 tabsp. salted butter – at room temp.
         1½  teasp. Sugar
         1½  tabsp. Flour
         1 Egg
         1/3 cup Cream

         In a stand mixer, combine almond paste, butter, sugar and flour.  ‘beat on medium speed until smooth.  Add egg and cream - beat on low until incorporated.  Use at room temp  Frangipane can be stored in the refrigerator for up to two weeks.

  To assemble Panade:

1 Recipe Frangipane

1 Recipe Galette dough

4 Apples – Sierra Beauty or Golden Delicious – peeled and thinly sliced.

¼ cup melted butter

1/3 cup sugar

         Roll galette dough into a large round 1/8 inch thick.  .  Place dough in a parchment lined tart shell.  Spread with a thin layer of Frangipane. You can save the remaining Frangipane in the refrigerator for use in other desserts.  Place sliced apples over top of frangipane in concentric circles.  Pull edges of dough into the center to create a ½ inch crust around the edges.  Brush the edges with butter.  Sprinkle with sugar and bake in a 400 deg oven for approx. 40 -45 mins.