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St Tropez - Tarte Tropezienne

St Tropez - Tarte Tropezienne

Tarte Tropezienne


For the brioche

  • 225g strong white plain flour

  • Pinch of salt

  • 1 tablespoon golden caster sugar

  • 1x7g sachet fast action dried yeast

  • 3 medium eggs beaten

  • 50g cooled melted butter

  • Vegetable oil for greasing

Crème Patissiere

  • 4 egg yolks

  • 24g plain flour

  • 60g golden caster sugar

  • 2 teaspoon cornflour

  • 300ml milk

  • Traditionally, orange blossom water

Gourmande Jayne, created an aromatic perfume of orange, lemon and bergamot oils

To finish

  • extra beaten egg

  • icing sugar

  • sugar crystals for scattering


  1. Combine the flour, salt and caster sugar in a bowl and stir in the yeast. Make a well in the centre and stir in the eggs, melted butter and 1 tbsp of warm water. Either work by hand or with a mixer. Work the ingredients into a soft dough, turn out onto a lightly floured surface, knead for 5 minutes until smooth and elastic, then place into an oiled bowl, cover and leave in a warm place until doubled in size.

  2. Meanwhile make the filling
    Beat the egg yolks and sugar until pale and thick.
    Whisk in the flours
    Heat the milk in a saucepan until it starts to boil
    Whisk the milk into the egg mix.
    Put the whole lot back into the pan, stirring constantly until it boils and thickens. Mix in the orange blossom water or your own aromatic floral oils. Use very sparingly, never more than one to two drops of each oil. This is your chance to make the cake your own style of flavour
    Take off heat and cover with cling film to prevent skin forming. Leave to cool

  3. Preheat the oven 230/210fanC /gas 8. Oil a 23cm diameter deep cake tin. Knead the dough again for a couple of minutes., shape into a ball sit it in the tin and press lightly down. Leave in a warm place for about 30 minutes until the top is lightly puffed. Brush top with beaten egg, dust with icing sugar and scatter sugar crystals and bake for 15 minutes or until golden. Turn out and transfer to a wire rack to cool.

  4. Slice the brioche horizontally. Spread the filling over. You can use piping around the edges to make it more attractive.

  5. Dust with extra icing and sugar crystals to serve.
    Voila, an elegantly perfumed cake from St Tropez. Bridget Bardot would love it !

Tarte Tropezienne recipe

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