Richard Bertinet served up delicious tarte tropezienne with creme patisserie and flaked almonds on James Martin’s Saturday Morning.

The ingredients for the Ferment are: 125ml full-fat milk, ½ teaspoon fresh yeast and 125g strong bread flour.

For the Dough: 375g strong bread flour, 10g fresh yeast, 35g caster sugar, 10g salt, 1 medium egg, 60g butter and 125ml full-fat milk.

For the filling (1 tarte)
a few drops of orange flower essence.

For the Creme Patisserie (makes around 700g): 500g full fat milk, 6 egg yolks, 1 vanilla pod split lengthways, 70g sifted plain flour and 120g caster sugar.

For the Creme Legere: 200g cold creme patisserie and 100ml double cream.

To decorate: 1 medium egg, beaten with a pinch of salt and 2 tablespoons flaked almonds a little icing sugar, for dusting.

See recipes by Richard in his book titled: Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker available from Amazon now.