This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen – Tarte Tropézienne – is one I’ve made before, for Tuesdays with Dorie (from Baking Chez Moi) back in 2016. It’s basically a giant brioche bun filled with pastry cream (or a variation) and topped with pearl sugar. I’ve actually tasted the original Tarte Tropézienne in Paris ….
This time, however, since this is the LAST DESSERT RECIPE I’ll be making from David’s book, I felt like I needed to make the full-sized version. Also, knowing I had a potluck dinner with a ton of people, I knew it wouldn’t go to waste!
This is not a difficult recipe but it does take TIME. As in, most of a day, on and off. There is a lot of “hands off” time (with the dough resting and rising) but you absolutely do need to plan your timeline backwards around when you actually want to serve is as the both the cake and the filling (a mixture of pastry cream and a quick buttercream) require a bit of advance planning (I literally wrote down the times next to the recipe instructions so I wouldn’t get it wrong!).
It’s baked in a springform pan which is clever so it keeps its round shape (as opposed to just shaping it freeform and hoping for the best!).
The filling is a mixture of pastry cream and a “quick” buttercream. I followed the directions in the book to make the buttercream but even after a rest in the fridge for a few hours, it was still liquidy so I beat it by itself to stiffen it up a bit before adding it to the (already thickened) pastry cream. I don’t know it would have worked otherwise… In any case, I BARELY was able to get a shot of this, it was SO popular!
The slice at the top was the only half-decent shot I could manage. It was eaten so fast (and I kept getting emails from my neighbours who were at the party asking me to make it again soon!). I will, most likely, make this again for our annual street party in September!
What a way to end our sweet recipes in My Paris Kitchen!
Get the recipes for David Lebovitz’s Tarte Tropézienne on page 306 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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