{"id":1747,"date":"2021-08-15T16:31:01","date_gmt":"2021-08-15T14:31:01","guid":{"rendered":"https:\/\/lamarmitesiffle.com\/?p=1747"},"modified":"2021-08-15T16:41:47","modified_gmt":"2021-08-15T14:41:47","slug":"la-tarte-tropezienne","status":"publish","type":"post","link":"https:\/\/lamarmitesiffle.com\/index.php\/2021\/08\/15\/la-tarte-tropezienne\/","title":{"rendered":"La Tarte Trop\u00e9zienne"},"content":{"rendered":"\n

La Tarte Trop\u00e9zienne. On ne la pr\u00e9sente plus, si ?<\/p>\n\n\n\n

C\u2019est l\u2019histoire d\u2019une recette d’origine familiale du p\u00e2tissier polonais Alexandre Micka.<\/p>\n\n\n\n

La petite histoire<\/h2>\n\n\n\n

Arriv\u00e9 en Provence en 1952, Alexandre Micka, p\u00e2tissier d’origine polonaise, d\u00e9cida d’ouvrir une boulangerie p\u00e2tisserie \u00e0 Saint-Tropez. Il a apport\u00e9 de Pologne la recette d’un g\u00e2teau brioch\u00e9 \u00e0 la cr\u00e8me de sa grand-m\u00e8re qu’il vend dans sa p\u00e2tisserie. <\/p>\n\n\n\n

En 1955, le film \u00ab Et Dieu\u2026 cr\u00e9a la femme \u00bb de Roger Vadim est tourn\u00e9 \u00e0 Saint-Tropez. Alexandre Micka est charg\u00e9 de r\u00e9aliser les repas pour toute l’\u00e9quipe. Il pr\u00e9sente sa tarte. Brigitte Bardot lui sugg\u00e8re de la nommer \u00abTarte de Saint-Tropez\u00bb. Le p\u00e2tissier, lui, opte pour \u00ab tarte trop\u00e9zienne \u00bb. Dans la foul\u00e9e, il d\u00e9posa la marque et le brevet de fabrication.<\/p>\n\n\n\n

Malin le p\u00e2tissier !<\/p>\n\n\n\n

La Tarte Trop\u00e9zienne est aujourd\u2019hui une entreprise familiale et moderne dirig\u00e9e par Albert Dufr\u00eane<\/a>.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Les ingr\u00e9dients<\/h2>\n\n\n\n

La tarte trop\u00e9zienne est un g\u00e2teau mont\u00e9 \u00e0 partir d’une brioche au sucre, fendue en deux au niveau de sa taille, et garnie d’une cr\u00e8me. Mais quel type de cr\u00e8me ? Cr\u00e8me p\u00e2tissi\u00e8re, au beurre ou peut-\u00eatre encore diplomate ?<\/p>\n\n\n\n

La recette confidentielle<\/h2>\n\n\n\n

Lorsqu\u2019en 1985, Albert Dufr\u00eane succ\u00e8de \u00e0 Alexandre Micka, ce dernier lui remet la recette \u00e9crite \u00e0 la main sur un fond de tarte en carton qui, depuis, est consign\u00e9e dans une petite bo\u00eete en m\u00e9tal qui elle-m\u00eame est rang\u00e9e soigneusement dans un coffre. Pas plus de trois personnes connaissent la recette confidentielle qui \u00e0 elle seule a construit la renomm\u00e9e de cette Maison. 
Chaque jour, la cr\u00e8me de la Tarte Trop\u00e9zienne est confectionn\u00e9e dans la plus grande confidentialit\u00e9 dans le laboratoire de Cogolin. Un savoir-faire unique est n\u00e9cessaire pour r\u00e9aliser ce d\u00e9licat m\u00e9lange de deux cr\u00e8mes diff\u00e9rentes dispos\u00e9 ensuite au c\u0153ur d\u2019une brioche moelleuse parsem\u00e9e d\u2019une pluie de grains de sucre croquants.<\/p>\n\n\n\n

Aujourd’hui, la fameuse Tarte trop\u00e9zienne est d\u00e9clin\u00e9e dans plusieurs versions dont deux aux fruits (fraises et framboises) qui lui apportent fra\u00eecheur.<\/p>\n\n\n\n

Yummy !<\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

La Tarte Trop\u00e9zienne. On ne la pr\u00e9sente plus, si ? C\u2019est l\u2019histoire d\u2019une recette d’origine familiale du p\u00e2tissier polonais Alexandre Micka. La petite histoire Arriv\u00e9 en Provence en 1952, Alexandre Micka, p\u00e2tissier d’origine polonaise, d\u00e9cida d’ouvrir une boulangerie p\u00e2tisserie \u00e0 Saint-Tropez. Il a apport\u00e9 de Pologne la recette d’un g\u00e2teau brioch\u00e9 \u00e0 la cr\u00e8me de … <\/p>\n","protected":false},"author":1,"featured_media":1749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[28,181],"tags":[182],"yoast_head":"\nLa Tarte Trop\u00e9zienne - La marmite siffle<\/title>\n<meta name=\"description\" content=\"La Tarte Trop\u00e9zienne, p\u00e9pite locale par excellence du Golfe de Saint-Tropez. 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