description Tarte tropézienne Overview
Tarte tropézienne is a French pastry consisting of a round brioche loaf split in half and filled with a thick layer of cream. The cream is traditionally a mixture of crème pâtissière and buttercream, providing a rich, smooth texture. The pastry was created in 1945 by Alexandre Micka, a Polish baker who settled in the French town of Saint-Tropez. It gained widespread popularity after actress Brigitte Bardot suggested its name during the filming of the movie *And God Created Woman* in the region.
help Tarte tropézienne FAQ
Who invented the tarte tropézienne?
Polish-born baker Alexandre Micka created the pastry in Saint-Tropez after settling in France. He began selling the brioche-based dessert there in the 1950s, drawing on a family recipe.
Why is it called tarte tropézienne?
The name refers to Saint-Tropez on the French Riviera. Actress Brigitte Bardot reportedly suggested the name while filming And God Created Woman in the area in the mid-1950s.
What is inside an authentic tarte tropézienne?
It consists of a round, sugar-topped brioche split and filled with a rich cream. The filling is commonly described as a blend related to pastry cream and buttercream, while the original La Tarte Tropézienne recipe remains protected.
Is tarte tropézienne made with puff pastry?
No, its outer layer is a soft, yeasted brioche rather than laminated puff pastry. That gives it a bread-like crumb unlike a mille-feuille or a custard-filled pastry shell.
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