The Tarte Tropezienne was created in the beautiful town of Saint Tropez, on the French Riviera. As the story goes, famous French actress Brigitte Bardot fell in love with the dessert while filming a movie there, and suggested the name “tarte tropezienne.” The cake was thereafter named “tarte tropezienne.” It is composed of a brioche (sweet bread), sprinkled with pearl sugar, and filled with a mixture of vanilla pastry cream and whipped cream.
Most ingredients are easy to find, with the exception of two of them, that might require a little bit of research: orange blossom water and pearl sugar.
Orange blossom water can be difficult to find, depending on where you live. I found it at an international grocery store in my area (Fresh Farms). If you can’t find it in your area, you can order it online.
The French pearl sugar needed cannot be found in the US, but belgian pearl sugar or swedish pearl sugar are both close equivalents. You can find them at Sur La Table or Ikea or online. I personally used this Belgian pearl sugar:
It is also helpful to have a food processor with a dough blade or other kneading machine. If you don’t have one, don’t worry, you can knead by hand.
The recipe I chose is for a tarte tropezienne of about 9 inches. I took a French recipe and simplified it to make it as easy as possible to make in the US. As a result, I did modify a few ingredients and measurements. The brioche is easy to make, but does require some time. The dough needs to rest to rise. First, for 2 hours, and then for 1 additional hour, so plan your time accordingly.