|Dorie speaking in Seattle|
|My sample Tarte Tropézienne with the book that Dorie later autographed.|
I didn't take many pictures when I baked this time, but here is the beautiful brioche dough, the lovely--albeit not perfectly round-- cake out of the oven, and the finished product. I loved using the pearl sugar which somehow made this look unusually special.
Interestingly, not long after I baked this I was in a fancy local bakery and saw tiny slivers of Tarte Tropézienne being sold for $4.50! They looked good, but I found myself feeling quite satisfied that I had baked this lovely dessert myself.
To see what other Tuesdays with Dorie bakers had to say about this recipe, check out the Tuesdays with Dorie web page.