Recipe: Tropézienne Tart

Name: Tarte à la tropézienne
Prep time: 180 min
Cook time: 40 min
Total time: 220 min

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (34 reviews) Desserts

Prep 180 min

Cook 40 min

Total 3h40

The nature of a move is often to bring back treasures that one believed forgotten forever

Ingredients

this is precisely my case right now.

I was religiously installing my cookbooks for their next destination, when my gaze fell upon one of my father Gabriel's old bedside books, a great cook for all eternity. it was an old "escoffier" worn out by so many readings and re-readings. trembling somewhat I opened these yellowed pages to discover in the work small checkered sheets written in his beautiful purple handwriting in "round" script on which were noted his impressions, his ideas for upcoming recipes.
one of them was more explicit since it presented a concentrated piece of history and the recipe that went with it. so I leave you for a few minutes with Gaby my father who will surely look at you wherever he is with benevolence.

May 1964

Friends tell me about a recipe that is all the rage on the coast at st tropez created by a pastry chef called Alexandre Micka installed on the town hall square and whose national BB (Brigitte Bardot) praises the merits. he calls it the tropézienne tart, I will send a word to Soustelle* so that the "pastry man"(*) gives me the recipe.

June 1964

Soustelle kindly sent me the recipe tested by max(*) he describes this recipe as a bit stuffy -christian but that the cream is good.
I note it and I will give it to Malinge(*) so he tests it.
Soustelle chef of the Lucas

Step-by-step directions

1- In a large bowl or mixer place your flour then add salt sugar and slightly beaten eggs, mix well then incorporate the yeast diluted in warm milk and finally the softened butter
then knead for 6 to 7 minutes, cover with a clean cloth and let rise (swell) for at least 2 hours in a temperate (heated) room.

2- After this time knead it 30 seconds more and place it in a large buttered and floured tart pan and let it "rise" for another 1 hour

3- Preheat oven to 180°
brush your brioche with a brush then scatter crystallized sugar crystals on top.
bake 35 minutes approximately.

4- Cream preparation
a) Bring to boil in a thick-bottomed saucepan the milk and the inside scraped from the vanilla pod, a little orange blossom water then at boiling point remove from heat and cover (infusion).
b) In a bowl, pour your 8 egg yolks and caster sugar "blanch" for 2 minutes with a whisk then add the sifted flour stir then incorporate slowly the boiled milk, finally pour the whole back into the saucepan and on l

Restaurant a sousceyrac Gabriel asfaux Soupes et potages