Tuesdays with Dorie (Baking Chez Moi): Tarte Tropezienne

Baking Chez Moi Tarte Tropezienne on eatlivetravelwrite.com

This week’s Tuesdays with Dorie recipe is one I’ve wanted to make since I first saw the book – Tarte Tropézienne.  I’ve tasted the original Tarte in Paris (sadly not in Saint Tropez…) – and thought it would be a fun project to work on one day!

La Tarte Tropezienne in Paris on eatlivetravelwrite.comOn the website, it’s described as such:  “the authentic Tarte Tropézienne is a mixture of two smooth creams and an indulgent brioche, sprinkled generously with sugar” which definitely does not make it sound as glamourous as it’s storied history.  The story goes that the original bakery was opened in Saint-Tropez by Polish immigrant Alexandre Micka in 1955. Micka sold bakery items including his grandmother’s brioche recipe which he filled with a cream filling which was fiercely guarded secret.  Nearby the pastry shop,the legendary film “And God Created Woman” and during the filming, the cast and crew (including Brigitte Bardot) came to appreciate this special brioche. Bardot supposedly suggested to Micka that he give this dessert  special name and thus, La Tarte Tropézienne was born. My favourite are the “Baby Trop”…

Baby Trop Tartes Tropeziennes on eatlivetravelwrite.comYou can see the full range of desserts available at La Tarte Tropézienne here.

Ok, onto my adventures in making this seemingly simple dessert. Beware that if you make this, you will basically spent all day on it. Because it’s a brioche, it requires many different proofs in warm places, then in the freezer and fridge so I started this at 7.30am and took the final photos at 3.30pm. And that was pushing it (I could have let the dough proof much longer if I had wanted). So while it’s not labour intensive (actually all the stages are really easy), it does require some forward planning…

Dorie Greenspan Tarte Tropezienne on eatlivetravelwrite.com

I minified this dessert – making a 1/2 batch of the dough and while I ended up making six 31/2 inch brioches, I’m going to suggest that a 1/2 batch really only makes four.  While I meticulously weighed and measured 1/2 portions of all the ingredients, at the stage when I was rolling the rough out to form the brioche, I continued to roll much more than I should have. the recipe calls for a 10-inch diameter for the full tarte (i.e. with a full amount of dough) and mine was accidentally more like 8-inches for 1/2 the dough. So mine were a little on the thin side (and a tad dry if I am being honest). But no matter, really – *I* made these:

Dorie Greenspan Baking Chez Moi Tarte Tropezienne on eatlivetravelwrite.comThe brioche was lovely and eggy and buttery and the pastry cream folded with whipped cream was “eat-by-the-spoonful good”. I’d definitely feel confident to make this again at home, just making sure to plan well in advance!

Get the recipe for Tarte Tropézienne on p 79 of Baking Chez Moi or here on Food 52.

Baking Chez Moi Cover



Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!




Please note: The product links from Amazon and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price at no extra cost to you. Thank you in advance!

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11 Responses to Tuesdays with Dorie (Baking Chez Moi): Tarte Tropezienne

  1. Nicole @ The 2nd 35 Years May 10, 2016 at 06:28 #

    I love that you minified yours. They are so darling. Like you I get that sense of accomplishment when baking something you would typically see in a specialty shops. Glad you enjoyed this as much as I!

  2. Peggy the Baker May 10, 2016 at 08:39 #

    I love the minis! Whenever I cut into a big tarte like this, it always seems I’m destroying something beautiful, leaving ragged, smushed edges. Next time I make this I think I’ll try your minis.

  3. Shirley @ Flourishen Test Kitchen) May 10, 2016 at 10:10 #

    I should have read this, full of tips and good advice, before I started with this baking adventure. Now I know what this is supposed to look like. You are a great teacher!

  4. Margaret Jóhanna May 10, 2016 at 13:52 #

    I love this cake. I had it for the first time last year. I look forward making it but it is so time consuming but I´m sure it is worth it. I love your mini version, to me that is the version original since this is the size I bought in the south of France last year.

  5. Diane Zwang May 10, 2016 at 16:22 #

    Good to know to plan ahead. I am glad that it was not too complicated and I look forward to making this next.

  6. Karen May 10, 2016 at 16:26 #

    I think I will follow your lead and make half the recipe and 4 mini desserts (and plan ahead!). Yours look great!

  7. Zosia May 10, 2016 at 18:49 #

    Your baby trops are adorable! And I agree with you about the filling…. “eat-by-the-spoonful good!”

  8. Cakelaw May 11, 2016 at 01:17 #

    Your mini tartes are adorable! Love them.

  9. sanya May 11, 2016 at 02:36 #

    Ive wanted to make these since I first read through the book as well! Yours look perfect! There’s an immense sense of satisfaction after making something so beautiful!

  10. Summer May 11, 2016 at 15:17 #

    Your minifified tartes look great. I considered making a smaller version but couldn’t figure out how. Weighing the dough is a great idea, I’ll make a note of that in my book, thanks!

  11. Teresa May 13, 2016 at 17:25 #

    Those mini trops look gorgeous!

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