Tarte tropézienne
- Media: Tarte tropézienne
Tarte tropézienne, also known as "la tarte de Saint-Tropez", is a dessert pastry consisting of a halved brioche filled with a mix of two creams, thick pastry cream (crème pâtissière) and buttercream,[1] and topped with pearl sugar.[2][3] It was created in 1955 by Polish confectioner Alexandre Micka, a pâtisserie owner in Saint-Tropez,[3] where he moved in 1945 just after the war.
Micka adapted a family recipe (the legend says it was his grandmother's recipe) to create the first version of tarte tropézienne in 1952.[4] A few years later, actress Brigitte Bardot developed a taste for the pastries while she was in Saint-Tropez filming And God Created Woman.[5] and it was in fact she who suggested the name, which Micka registered as a trademark in 1973.[6]
Micka's original shop, La Tarte Tropézienne, still exists.[7] Since the 1970s, the same dessert has also been popular in Prague, where it is known as the "Prague cake" (pražský koláč). It is not known whether this cake was baked in Bohemia earlier than in France.[8]
References
- ^ "Crème pour pâtisserie et accommodements culinaires sucrés", European Patent Office (in French), 1972-08-18 – via Espacenet
- ^ "Paris Pastry: Tarte Tropézienne". 23 April 2009.
- ^ a b "A Brief History Of The Tarte Tropzienne The French Riviera's Favorite Dessert". Culture Trip. 2017-05-04. Retrieved 2024-02-16.
- ^ "La tarte tropézienne, un dessert d'origine polonaise popularisé par Brigitte Bardot". Europe 1 (in French). 5 June 2021. Retrieved 2023-03-12.
- ^ "La Tarte Tropézienne comes to Paris".
- ^ "D'où vient la tarte Tropézienne, pâtisserie mythique de la French Riviera ?". Marie Claire (in French). Retrieved 2023-03-12.
- ^ "Magasins - La Tarte Tropézienne". www.latartetropezienne.fr. Retrieved 2024-02-16.
- ^ "Oslaďte si život. Tohle jsou ty nejlepší pražské koláče v... Praze". Forbes (in Czech). 13 March 2021.
External links
- Media related to Tarte tropézienne at Wikimedia Commons
- v
- t
- e
- Pastries
- list
- Chinese flaky pastry
- Choux pastry
- Filo
- Flaky pastry
- Hot water crust pastry
- Pan dulce
- Puff pastry
- Shortcrust pastry
- Alexandertorte
- Allerheiligenstriezel
- Apple strudel
- Azerbaijani pakhlava
- Bakewell pudding
- Banket
- Baklava
- Bánh pía
- Banitsa
- Bear claw
- Belokranjska povitica
- Bethmännchen
- Bierock
- Bizcocho
- Boyoz
- Briouat
- Bruttiboni
- Bulemas
- Bundevara
- Chorley cake
- Coca
- Coulibiac
- Coussin de Lyon
- Cream horn
- Cremeschnitte
- Croline
- Cronut
- Cruller
- Cuban pastry
- Curry beef turnover
- Curry puff
- Dabby-Doughs
- Dutch letter
- Eccles cake
- Empanada
- Ensaïmada
- Fa gao
- Fazuelos
- Fig roll
- Fish-shaped pastry
- Flaó
- Flia
- Flies' graveyard
- Franzbrötchen
- Gâteau Basque
- Gibanica
- Gözleme
- Gundain
- Gustavus Adolphus pastry
- Haddekuche
- Haitian patty
- Hellimli
- Heong Peng
- Huff paste
- Hwangnam-ppang
- Jachnun
- Khachapuri
- Knafeh
- Kitchener bun
- Klobásník
- Knieküchle
- Kolach
- Kroštule
- Kürtőskalács
- Lattice
- Leipziger Lerche
- London Cheesecake
- Lukhmi
- Ma'amoul
- Makroudh
- Malsouka
- Mandelkubb
- Mantecada
- Marillenknödel
- Mekitsa
- Miguelitos
- Milhojas
- Milk-cream strudel
- Mille-feuille
- Moorkop
- Mouna
- Napoleonka
- Nokul
- Öçpoçmaq
- Pain à la grecque
- Pan dulce
- Pastel
- Pastizz
- Pastry heart
- Pasty
- Pâté chaud
- Peremech
- Pirog
- Pirozhki
- Plăcintă
- Pop-Tarts
- Prekmurska gibanica
- Profiterole
- Punsch-roll
- Punschkrapfen
- Quesito
- Remonce
- Roti tissue
- Roze koek
- Runeberg torte
- Runza
- Sad cake
- Schaumrolle
- Schnecken
- Schneeball
- Schuxen
- Şöbiyet
- Sou
- Spritzkuchen
- Streusel
- Strudel
- Stutenkerl
- Sweetheart cake
- Tahini roll
- Toast'em Pop Ups
- Toaster pastry
- Toaster Strudel
- Tompouce
- Torpedo dessert
- Tortell
- Tortita negra
- Tu
- Turnover
- Uštipci
- Vatrushka
- Veka
- Vetkoek
- Yurla
- Zeeuwse bolus
- Žemlovka
Chinese |
|
---|---|
Filipino | |
French |
|
Greek | |
Indonesian | |
Iranian | |
Italian |
|
Romanian | |
Scandinavian |
|
Swiss |
|
Taiwanese | |
Turkish |
topics
- Confectionery
- Crust
- Custard
- Doughnut
- Konditorei
- Kuo Yuan Ye Museum of Cake and Pastry
- List of cakes
- List of choux pastry dishes
- List of desserts
- List of fried dough foods
- List of pies, tarts and flans
- List of poppy seed pastries and dishes
- Pastry bag
- Pastry blender
- Pastry brush
- Pastry chef
- Pastry fork
- Pâtisserie
- World Pastry Cup
- Food portal
- Category
- Commons
- Cookbook
- WikiProject