Tropézienne Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    751
based on 2 ratings

Tarte Tropézienne, also known as "La Tarte de Saint-Tropez", is a dessert pastry consisting of a filled brioche. It was created in 1955 by Polish confectioner Alexandre Micka, a pâtisserie owner in Saint-Tropez, where he moved after the war.

recipe updated Aug 31, 2024

Ingredients

  • Butter icon
    Butter
    150 g
  • Egg icon
    Egg
    1
  • Egg yolk icon
    Egg yolk
    5
  • Caster sugar icon
    Caster sugar
    160 g
  • All purpose flour icon
    All purpose flour
    100 g
  • Milk icon
    Milk
    700 ml
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Demerara sugar icon
    Demerara sugar
    50 g
  • Ground almonds icon
    Ground almonds
    50 g
  • Dried yeast icon
    Dried yeast
    14 g
  • Bread flour icon
    Bread flour
    400 g
  • Salt icon
    Salt
    3 g
  • Egg icon
    Egg
    2
  • Whipping cream icon
    Whipping cream
    250 g
  • Orange blossom water icon
    Orange blossom water
    ½ teaspoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Baking tray - large
  • kCook icon Lightly floured surface
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag

Step preview

  1. Attach the Creaming Beater
  2. Add egg yolk, caster sugar and all purpose flour to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted until combined - 30 sec, Speed 1
  5. Then add milk and vanilla extract to the Cooking Chef XL Bowl
  6. Mix with splashguard fitted until combined - 30 sec, Speed 1
  7. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed 1
  8. Pour mixture into medium bowl
  9. Cover with plastic wrap
  10. Chill in fridge until completely cool
  11. Clean Cooking Chef bowl
  12. Attach the K-Beater
  13. Add butter, all purpose flour, demerara sugar and ground almonds to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted until combined - 3 min, Speed Min
  15. Transfer mixture to small bowl then set aside
  16. Clean Cooking Chef bowl
  17. Attach the Dough Tool
  18. Add milk and dried yeast to the Cooking Chef XL Bowl
  19. Heat with splashguard fitted until combined - 5 min, 30°C, Speed 1
  20. Then add bread flour to the Cooking Chef XL Bowl
  21. Mix with splashguard fitted until combined - 30 sec, Speed 1
  22. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
  23. Transfer dough to medium bowl then set aside
  24. Clean Cooking Chef bowl
  25. Attach the Dough Tool
  26. Add bread flour, salt, caster sugar and egg to the Cooking Chef XL Bowl
  27. Mix with splashguard fitted until combined - 3 min, Speed 1
  28. Transfer dough to Cooking Chef XL Bowl
  29. Mix with splashguard fitted until combined - 2 min, Speed 1
  30. Then add butter to the Cooking Chef XL Bowl
  31. Mix with splashguard fitted - 2 min, Speed 2
  32. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
  33. Line a clean baking tray with parchment paper
  34. Transfer dough to lightly floured surface
  35. Knead until elastic
  36. Roll into a circle
  37. Transfer dough to baking tray
  38. Let rest until doubled - 30 min
  39. Pre-heat oven - 180°C
  40. Retrieve the dough
  41. Brush with egg
  42. Sprinkle with the content of the small bowl all over the glazed surface
  43. Bake until golden brown - 25 min, 180°C
  44. Remove from oven and let cool
  45. Clean Cooking Chef bowl
  46. Attach the Whisk
  47. Add whipping cream and orange blossom water to the Cooking Chef XL Bowl
  48. Mix with splashguard fitted until thick - 2 min, Speed Max
  49. Remove the crème pâtissière from the fridge
  50. Transfer cream to Cooking Chef XL Bowl
  51. Mix with splashguard fitted - 1 min, Speed Max
  52. Transfer cream to piping bag
  53. Refrigerate in fridge until needed
  54. Retrieve the cooled brioche
  55. Slice into halves
  56. Place the top half of the brioche aside
  57. Remove the cream from the fridge
  58. Pipe cream onto cake
  59. Carefully place the second half on top
  60. Serve
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