{"id":4021,"date":"2014-07-13T15:17:39","date_gmt":"2014-07-13T13:17:39","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4021"},"modified":"2014-07-13T15:20:05","modified_gmt":"2014-07-13T13:20:05","slug":"recipe-tarte-tropezienne","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/enriched-yeast-doughs\/brioches\/recipe-tarte-tropezienne","title":{"rendered":"Recipe: Tarte Trop\u00e9zienne"},"content":{"rendered":"

Two years ago I went to Saint Tropez<\/strong><\/a>, the famous chic town on the French Riviera<\/strong>\u00a0where all the hip people go to spend their summer (and a lot of money)<\/em>. \ud83d\ude42<\/p>\n

\"Recipe-Tarte-Tropezienne-13\"<\/a><\/p>\n

In my trip, I couldn’t help but trying the famous Tarte Trop\u00e9zienne<\/strong>, the town’s specialty. Alexandre Micka<\/strong>, a Polish pastry chef in\u00a0St Tropez invented this cake for the\u00a0cast and staff of a\u00a0<\/span>movie production<\/strong>\u00a0in<\/span>\u00a0St. Tropez in the 50’s<\/strong>.<\/span><\/p>\n

\"Recipe-Tarte-Tropezienne-17\"<\/a><\/p>\n

The main actor, Brigitte Bardot<\/strong>, loved the cake and suggested the name, not caring at all about the fact that this is not a tart!<\/strong> \ud83d\ude1b<\/p>\n

\"Recipe-Tarte-Tropezienne-10\"<\/a><\/p>\n

The Tarte Trop\u00e9zienne<\/strong> is in fact a round brioche<\/strong> with pearl sugar and a sort of\u00a0<\/span>pastry cream and buttercream<\/strong>\u00a0filling, with a delicate flavour of\u00a0<\/span>orange blossom water.<\/strong><\/p>\n

\"Recipe-Tarte-Tropezienne-06\"<\/a>\u00a0<\/strong><\/p>\n

The original recipe<\/strong> is apparently unchanged<\/strong> since the 50’s, and it remains a secret<\/strong>. It is a very interesting cake because despite the big quantity of filling (and probably butter!), it is very light and refreshing<\/strong>.<\/p>\n

Since I did not have access to the original recipe, I chose to play it safe with a modernized version<\/strong> of the Tarte Trop\u00e9zienne<\/strong> by pastry world champion Christophe Michalak<\/strong>. This recipe is indeed different from the original: the filling does not contain any butter and it is basically an orange-blossom water diplomat cream<\/strong> with the addition of mascarpone<\/strong> cheese.<\/p>\n

\"Recipe-Tarte-Tropezienne-Step18\"<\/a><\/p>\n

 <\/p>\n

Moreover, the pearl sugar<\/strong> on the top of the cake was replaced by a fantastic\u00a0streusel<\/strong> (i.e. what you use to make a “crumble”). From Michalak’s version, then I removed the tangerine jam<\/em> because 1) I didn’t have it, 2) the cake is absolutely delicious even without it! \ud83d\ude42<\/p>\n

 <\/p>\n

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Tarte Tropzienne<\/h2>\n
\n \n \"\"Print recipe<\/a>\n