The Tarte Tropézienne is a true taste of summer, a delightful blend of creamy filling and light, fluffy dough that transports your senses to the French Riviera with every bite. This delicious French pastry originated in Saint-Tropez.
Here’s a recipe for the Tarte Tropézienne:
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp active dry yeast
- 2 large eggs, beaten
- 1/4 cup unsalted butter, at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk, lukewarm
- 1 egg yolk, beaten (for glazing)
- Pearl sugar, for topping
For the filling:
- 1 1/2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1/2 cup crème fraîche
Instructions:
- In a large bowl, whisk together the flour, sugar, salt, and yeast. Add the beaten eggs, butter, and vanilla extract, and stir until a sticky dough forms.
- Gradually pour in the lukewarm milk, stirring constantly, until the dough comes together and is smooth.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour, or until doubled in size.
- Preheat the oven to 350°F (180°C). Grease a 9-inch (23-cm) springform pan with butter.
- Punch down the dough and transfer it to the prepared pan. Use your fingers to press it out evenly across the bottom and about 1 inch (2.5 cm) up the sides of the pan. Brush the top with the beaten egg yolk and sprinkle with pearl sugar.
- Bake the dough for 25 to 30 minutes, or until golden brown and cooked through. Let cool completely on a wire rack.
- In a large bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. Fold in the crème fraîche until just combined.
- Cut the cooled pastry in half horizontally. Spread the cream filling over the bottom half of the pastry, then replace the top half. Dust with confectioners’ sugar, if desired.
- Refrigerate the tart for at least 1 hour before serving to allow the filling to set. Slice and serve chilled.
Enjoy your delectable Tarte Tropézienne!