Baking

Toétché jurassien

Jura Cream Tart

St. Martin's Tart

A Swiss Wähe from the Jura: a thin yeast dough under a rich cream and saffron custard. In the canton of Jura it is also known as St. Martin's Tart.

A specialty of the Jura

From the Valley EchoSummer–Fall 2026

Round Toétché jurassien with a golden, caramelized cream top on baking paper, next to a folded linen cloth and scattered saffron threads — Photo: QoQa

Ingrédients

Ingredients

Tick off ingredients as you go.

Valeurs nutritives

Nutrition · per serving

Energy	3456 kJ / 827 kcal
Fat	49 g
of which saturates	28 g
Carbohydrate	75 g
of which sugars	4.5 g
Fibre	3.5 g
Protein	18 g
Salt	2.5 g

Estimate for the original amounts, per serving. Salt added to taste is not included. Calculated from the Swiss Food Composition Database (V7.1, FSVO).

Préparation

Directions

Dough

1
Put the flour in a bowl and make a well in the center. Mix the yeast and the 5 tbsp milk in the well to a thin paste, dust with a little flour and let stand until it foams, about 30 minutes.
2
Add the salt, butter, lukewarm milk and kirsch. Knead with the dough hooks of a hand mixer into a soft, smooth dough.
3
Roll out into a round about 30 cm across on a lightly floured surface and place on a baking sheet lined with parchment paper. Prick the base thoroughly with a fork, cover and let rise at room temperature for about 45 minutes.

Filling and baking

4
Whisk the eggs with the double cream, salt and saffron and spread over the dough.
5
Bake for about 25 minutes in the middle of an oven preheated to 220 °C. Remove and let cool slightly.

Astuce · Serving

The Toétché tastes best lukewarm.

Bon appétit !

En Guete · Buon appetito · Bun appetit · Enjoy your meal

First published in the Arizona Swiss Society's Valley Echo newsletter, Summer–Fall 2026.

A bit of history

Histoire

Where Toétché jurassien comes from, gathered from reliable sources such as the Culinary Heritage of Switzerland inventory.

Toétché, also spelled totché, is a cake of soured cream on a yeast dough base, and its name simply means "cake" in Jura patois. According to the Culinary Heritage of Switzerland, it originated in Ajoie, where it was certainly made by the middle of the 19th century: an ethnographic study from 1908 presented it as an old Ajoie tradition, and a 1925 text in patois shows it had spread early into the former Bernese Jura. Until the 1950s, before refrigerators were in common use, the cream soured on its own. The toétché is an integral part of the Saint-Martin meal, the popular Jura festival marking the end of work in the fields and devoted to the pig.

Sources