Tarte Tropézienne, A Traditional French Pastry
Tarte Tropézienne is a traditional dessert that originated in Saint-Tropez, a coastal town in southeastern France. It is a type of pastry that consists of a light, fluffy brioche filled with a creamy mixture made from pastry cream and whipped cream.
The origins of Tarte Tropézienne can be traced back to the 1950s, when a Polish pastry chef named Alexandre Micka moved to Saint-Tropez and opened a bakery. He created the dessert and named it "La Tarte Tropézienne" (The Tropezian Tart) after the town where he lived.
The recipe for it varies slightly from bakery to bakery, but it typically involves making a sweet brioche dough and letting it rise before baking it in the oven. The filling is made from a combination of pastry cream, whipped cream, and sometimes additional flavourings such as vanilla or orange blossom water.
This local delight has become a beloved dessert in France and is now enjoyed in many parts of the world. It is often served as a light and refreshing dessert after a meal, and it pairs well with coffee or tea.
- 500g all-purpose flour
- 100g sugar
- 10g salt
- 25g active dry yeast
- 6 eggs
- 250g unsalted butter, at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tbsp orange blossom water
- 1 cup heavy cream
- 1/4 cup powdered sugar
In a large mixing bowl, combine the flour, sugar, and salt. In another bowl, dissolve the yeast in 1/4 cup of warm water.
Add the yeast mixture, eggs, vanilla extract, and milk to the flour mixture. Stir until a dough forms.
Turn the dough out onto a floured surface and knead for 5-10 minutes, until the dough becomes smooth and elastic.
Add the butter to the dough and knead for an additional 10-15 minutes until the butter is fully incorporated and the dough becomes soft and glossy.
Cover the dough with a cloth and let it rise in a warm place for 1-2 hours, until it has doubled in size.
Preheat the oven to 375°F (190°C).
Divide the dough into two equal portions. Roll each portion into a ball and place on a baking sheet lined with parchment paper.
Let the dough rest for another 10-15 minutes. Then, using a sharp knife, cut a shallow cross into the top of each dough ball.
Bake the dough for 25-30 minutes, until golden brown.
In a small saucepan, combine the granulated sugar and water and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the orange blossom water.
Whip the heavy cream with the powdered sugar until it forms stiff peaks.
When the dough is done baking, remove from the oven and let cool for a few minutes.
Cut the top off each ball of dough and spread a generous amount of whipped cream onto the bottom half. Replace the top and sprinkle with powdered sugar.
Serve the Tarte Tropezienne at room temperature.