How to Make the Perfect Tarte Amandine aux Myrtilles with Pâte Brisée

The classic French Tarte amandine aux myrtilles is a beautiful fusion of sweet almond cream and tart blueberries all cradled in a buttery, flaky pâte brisée. This elegant dessert brings together texture, flavor, and visual appeal—making it ideal for dinner parties, tea time, or a cozy afternoon indulgence.

Unlike other berry tarts that rely solely on fruit, the amandine version features a creamy almond filling (crème amandine), providing richness that balances the tartness of the myrtilles (blueberries). The result is a harmonious bite every time.

Mastering this French pastry requires understanding the basics of pâte brisée, a neutral shortcrust pastry that acts as the ideal base. If you’re new to French tart-making, it’s helpful to review French pastry techniques to understand what makes this crust unique from its sweeter cousin, pâte sablée.

Equally important is selecting the right fruit. Fresh blueberries bring brightness and acidity, which contrast beautifully with the almond richness. And did you know blueberries are also a nutritional powerhouse? They’re packed with antioxidants and vitamins, as explained in this guide on the health benefits of blueberries.

Ingredients Overview

To create a traditional tarte amandine aux myrtilles, you’ll need three essential elements:

• A buttery, flaky pâte brisée
• A smooth, rich crème amandine (almond cream)
• Juicy, sweet-tart myrtilles (blueberries)

For the Pâte Brisée

• 250 g all-purpose flour
• 30 g sugar
• 125 g unsalted butter (softened)
• 1 egg yolk (optional, for richness)
• 8 cl water (or 5 cl + egg yolk)

For the Crème Amandine

• 100 g butter (softened)
• 100 g sugar
• 2 eggs
• 100 g ground almonds
• 1 tsp cinnamon (optional)
• 30 ml cream

For the Topping

• 375 g myrtilles, fresh or thawed from frozen

Step-by-Step Guide: Making the Pâte Brisée

Creating the perfect tart begins with a great crust. Here’s how to prepare pâte brisée at home:

• Place flour and sugar in a mixing bowl.
• Add the softened butter and mix by hand or with a stand mixer until the mixture resembles coarse sand.
• Blend in the egg yolk (if using) and gradually add water until a dough forms.
• Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For additional guidance and troubleshooting crust consistency, check out this pâte brisée guide.

Crafting the Crème Amandine

This almond cream filling is what sets this tart apart:

• Cream the butter and sugar together until light and fluffy.
• Add the eggs one at a time, followed by the ground almonds and cinnamon.
• Stir in the cream until fully incorporated.
• Set aside until the tart shell is ready.

Assembling the Tart

Once your crust is chilled and rolled out, it’s time to bring it all together:

• Preheat your oven to 180°C (350°F).
• Roll out the dough to about 4mm thickness and press it into a tart pan.
• Dock the crust with a fork and line with parchment paper. Add pie weights or ceramic baking balls.
• Bake for 10 minutes to par-bake the crust.
• Remove weights and pour ¾ of the crème amandine into the shell.
• Bake for 20 minutes until slightly set.
• Remove, add the remaining cream and scatter the myrtilles evenly.
• Return to the oven for 15–20 more minutes until golden and bubbling.

Finishing and Serving

After baking, let the tart cool completely before unmolding. Optionally:

• Dust with powdered sugar for a professional finish.
• Serve chilled or at room temperature with:
  • Whipped cream
  • Crème fraîche
  • A scoop of vanilla ice cream
  • Hot espresso or a glass of dessert wine

Storage and Make-Ahead Tips

• Store the tart in an airtight container in the refrigerator for up to 3 days.
• Freeze the tart (preferably before baking with fruit) for up to one month.
• Make the dough and almond cream 1–2 days ahead and assemble on baking day.

Common Variations

The beauty of this recipe lies in its adaptability:

• Use pâte sablée for a sweeter, cookie-like crust.
• Try raspberries or a mix of berries instead of just blueberries.
• For a nut-free version, substitute ground sunflower seeds or coconut.
• Make it vegan by using plant-based butter, almond cream, and egg alternatives.

Troubleshooting and Expert Tips

Here’s how to avoid common tart-making pitfalls:

• Soggy bottom? Fully blind-bake the crust before adding filling.
• Cracks or shrinkage? Avoid overworking the dough.
• Fruit sinking? Partially bake the almond cream before adding fruit.
• Not sweet enough? Adjust sugar in the filling or use sweeter fruit varieties.

Nutrition Snapshot (per slice, approx.)

• Calories: 300–350
• Fat: 20–25g
• Carbs: 30–35g
• Protein: 6g
• Rich in antioxidants (thanks to the myrtilles)

FAQs

What is the difference between pâte brisée and pâte sablée?
Pâte brisée is less sweet and more flaky, making it ideal for both sweet and savory dishes. Pâte sablée is sweeter, like shortbread, used for dessert tarts.

Can I use frozen blueberries?
Yes, just thaw and drain them first to reduce moisture content.

What’s in crème amandine?
It typically includes butter, sugar, eggs, almond flour, and cream.

How do I avoid a soggy crust?
Pre-bake the crust (blind bake) and avoid overloading with wet fruit.

How long does it keep?
3 days in the fridge or up to a month in the freezer.

Can I make it vegan or gluten-free?
Yes! Use gluten-free flour and plant-based butter and cream. Replace eggs with flax or commercial egg replacers.

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