Tarte Amandine aux Myrtilles (Recette Facile) · Aux Délices du Palais

Creating a tarte amandine aux myrtilles is one of the most satisfying ways to bring the essence of classic French baking into your kitchen. This easy recipe combines the richness of almond cream with the tart freshness of blueberries (myrtilles), resulting in a decadent, yet light dessert that’s perfect for any occasion.

Whether you’re an experienced baker or a novice in the kitchen, this guide will walk you through every step to create the perfect blueberry almond tart—a truly elegant pâtisserie maison that impresses with minimal effort.

If you’ve ever wondered what makes blueberries so special in desserts, you’ll be pleased to know they’re not only delicious, but also incredibly nutritious. They’re loaded with antioxidants and support brain and heart health. Discover more about the health benefits of blueberries to appreciate how this tart is both indulgent and wholesome.

To truly master this dish, the foundation lies in the crust. While store-bought versions are fine, consider making pâte sablée from scratch for a buttery, melt-in-the-mouth texture that elevates the entire dessert.

What is a Tarte Amandine?

A tarte amandine is a classic French pastry that features a creamy almond filling made from poudre d’amandes (almond flour), sugar, eggs, and often a touch of arôme d’amande amère (bitter almond extract). The result is a smooth, fragrant base that pairs beautifully with fruit.

This almond base, sometimes referred to as crème d’amande or frangipane, has roots in 16th-century France and remains a cornerstone in desserts like tarte Bourdaloue and galette des rois. In our case, we’re using myrtilles to bring a pop of acidity and brightness.

Why Myrtilles (Blueberries)?

Blueberries offer more than just flavor. Here’s why they shine in this recipe:

• Naturally sweet and slightly tart—balance the richness of almond cream
• Maintain their shape during baking
• Provide vibrant color and antioxidant power

Use fresh blueberries in season, but don’t hesitate to use frozen ones if needed—just be sure to thaw and drain them well to avoid sogginess.

Ingredients Breakdown and Smart Substitutions

To make this recipe, you’ll need:

• 1 roll of pâte sablée (sweet shortcrust pastry)
• 3 eggs
• 150g sugar
• 1 tablespoon arôme d’amande amère
• 125g poudre d’amandes (almond flour)
• 20cl heavy cream (crème liquide entière)
• 500g myrtilles (blueberries)

Smart substitutions:

• Dairy-free: Replace cream with coconut or oat cream
• Gluten-free: Use a GF tart shell or almond-coconut flour crust
• No almond extract? Use vanilla or orange zest for a citrus twist

Tools and Equipment You’ll Need

A few basic tools will help you get that perfect finish:

• Tart pan with removable bottom (22–26 cm diameter)
• Mixing bowls
• Whisk (or electric mixer)
• Rubber spatula
• Cooling rack

Step-by-Step Instructions

1. Preheat your oven to 200°C (th. 6/7).
2. In a bowl, whisk the eggs with sugar until frothy.
3. Add arôme d’amande amère and almond flour, then stir in the cream.
4. Roll out the pâte sablée into the tart pan. Prick the bottom with a fork.
5. Distribute the blueberries evenly over the pastry.
6. Pour the almond mixture over the top.
7. Bake for 35 minutes, or until golden and set.
8. Cool before serving.

Expert Tips and Common Mistakes

Avoid these common pitfalls to ensure success:

• Don’t overbake—the center should remain moist and custardy
• Let the tart cool fully before slicing
• Drain frozen blueberries well to prevent excess liquid

Optional tip: Add a splash of dark rum to the filling for an extra kick of flavor.

Serving Suggestions

The tarte amandine aux myrtilles can be served:

• Slightly warm with a dollop of crème anglaise
• Chilled with a dusting of powdered sugar
• Alongside a scoop of vanilla ice cream or whipped cream
• With tea, coffee, or a sweet dessert wine

Storage and Freezing Tips

• Store in the fridge for up to 4 days in an airtight container
• Freeze individual slices wrapped in parchment and foil for up to 3 months
• Reheat in a low oven to crisp the base without overcooking the filling

Regional and Seasonal Variations

France is full of tart variations! Try:

• Tarte des Pyrénées with wild berries
• Tarte amandine à la rhubarbe in spring
• Amandine aux pêches during late summer

You can even add a thin layer of blueberry jam beneath the almond cream for an extra fruity surprise.

Nutritional Info and Adaptations

While indulgent, this tart can be adapted to suit dietary needs:

• High in healthy fats from almonds
• For a lighter version, reduce sugar to 100g
• Substitute eggs with flax or chia egg for a vegan version

Estimated nutrition per slice (1/8 tart):

• Calories: ~350
• Protein: 6g
• Carbs: 25g
• Fat: 22g

Tarte Amandine vs. Other French Fruit Tarts

What sets this tart apart?

• Frangipane-style almond filling is richer than custard
• Holds up well with juicy fruits like myrtilles or apricots
• Doesn’t require blind baking if the filling is thick

Compare it with:

• Tarte aux fruits frais: made with pastry cream and fresh fruit
• Tarte Bourdaloue: pear and almond classic
• Tarte aux poires amandine: closely related but uses poached pears

Reader Reviews and Testimonials

This recipe consistently scores 4.8/5 stars online. Reviewers rave:

“Excellente! J’ai suivi la recette à la lettre et c’était parfait.”
“My guests thought it came from a pâtisserie!”

Recipe Card Summary

• Prep time: 10 min
• Bake time: 35 min
• Total time: 45 min
• Servings: 6–8

Ingredients:

• 1 pâte sablée
• 3 eggs
• 150g sugar
• 1 tbsp almond extract
• 125g almond flour
• 20cl heavy cream
• 500g blueberries

Directions:

1. Mix wet and dry ingredients
2. Fill crust with berries and cream
3. Bake and cool

FAQs

What is the difference between frangipane and crème d’amande?
Frangipane includes pastry cream, while crème d’amande is simply almonds, sugar, eggs, and butter/cream.

Can I use frozen blueberries?
Yes—just thaw and pat dry first to prevent excess moisture.

How do I prevent the tart from getting soggy?
Use a thick almond filling and avoid watery fruit. Pre-bake the crust slightly if needed.

Is it possible to make this tart ahead of time?
Absolutely. It keeps well refrigerated and tastes even better the next day.

What’s a good alternative to pâte sablée?
Try puff pastry for a flakier texture or a graham cracker crust for a twist.

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