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!
On 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”…
You 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…
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:
The 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.
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!
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