Quantcast

French Fridays: Tarte Tropézienne from My Paris Kitchen

Slice of Tarte Tropezienne From David Lebovitz My Paris Kitchen on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris KitchenTarte 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 ….

La Tarte Tropezienne in Paris on eatlivetravelwrite.com(of course, I bought mini sized ones then…)

Baby Trop Tartes Tropeziennes on eatlivetravelwrite.comwhich inspired my (slightly bigger) individual sized versions I made for TWD.

Dorie Greenspan Tarte Tropezienne on eatlivetravelwrite.comThis 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!

Making Brioche Dough From David Lebovitz My Paris Kitchen on eatlivetravelwrite.comThis 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!).

Tarte Tropezienne From David Lebovitz My Paris Kitchen on eatlivetravelwrite.comIt’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!

Filled Slice of Tarte Tropezienne From David Lebovitz My Paris Kitchen on eatlivetravelwrite.comThe 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.

MyParisKitchenDavidLebovitz

Buy My Paris Kitchen on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains other affiliate links. This means that 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!

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.

 

monthly newsletter signup!

 

MY BOOK! In the French kitchen with kids is out now! Click here for order details.

In the French Kitchen with Kids cover on eatlivetravelwrite.com

 

, , , , , , , , ,

5 Responses to French Fridays: Tarte Tropézienne from My Paris Kitchen

  1. Emily July 19, 2019 at 08:47 #

    Looks great! Hats off to you for all the recipes you produced from MPK!

  2. Shirley @ EverOpenSauce July 19, 2019 at 09:00 #

    Good shot of the batter on the beater. You know you get it right when you see the transparent windowpane. The tart is delicious!

  3. cheznana July 20, 2019 at 09:23 #

    This was delicious and went over very well with my guests. It does take time to make, but well worth it.

  4. Geoff July 21, 2019 at 03:01 #

    Whoa — send some over immediately. Look fantastic – can smell and taste ’em down under.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.