Tarte aux Myrtilles de Savoie: A Taste of the French Alps

Tarte aux Myrtilles de Savoie is more than just a dessert—it’s a sweet tribute to the culinary heritage of the French Alps. Nestled in the mountainous region of Savoie, this rustic tart celebrates the wild blueberries (myrtilles sauvages) that grow abundantly in the area’s forests. Whether served warm with a dollop of cream or enjoyed cold with a dusting of powdered sugar, this tart is a regional gem that offers a perfect blend of simplicity and authentic flavor.

Located in southeastern France, Savoie is a land known for its alpine beauty, hearty cuisine, and traditional desserts. The tart’s origin can be traced to family kitchens and high-altitude farms, where fresh myrtilles were transformed into comforting, homemade treats. With its short ingredient list and emphasis on local produce, Tarte aux Myrtilles de Savoie captures the spirit of farm-to-table mountain cooking.

The French Alps, like Savoie and Haute-Savoie, are rich in culinary traditions that reflect both geography and history. Many seasonal dishes, including desserts, are tied to local festivals and harvest practices. In regions like Brittany and beyond, local produce and specialties remain at the heart of community gatherings, mirroring the approach to tart-making in alpine villages.

Origins of the Tarte aux Myrtilles

• Rooted in Alpine peasant culture, where fresh, seasonal ingredients defined daily meals
• Developed as a way to preserve and highlight summer’s wild blueberry harvest
• Traditionally made during July and August, peak berry season in mountainous regions
• Passed down through generations in handwritten family recipe books

This dessert is more than just a treat; it’s an edible legacy from a region deeply connected to its natural landscape.

Key Ingredients and Their Importance

The success of Tarte aux Myrtilles de Savoie depends on just a few quality components:

• Myrtilles sauvages (wild blueberries): smaller, more intense in flavor than cultivated varieties
• Pâte brisée or pâte sablée: the buttery, flaky base of the tart
• Sugar: typically granulated or powdered
• Eggs: for binding and gloss
• Cornstarch or flour: to help set the blueberry filling
• Optional: crème fraîche, vanilla, lemon zest for added richness

These ingredients reflect a minimalist yet flavorful approach typical of Savoyard cuisine.

How to Make a Traditional Tarte aux Myrtilles

Ingredients:

• 300g wild blueberries (myrtilles sauvages)
• 1 sheet homemade or store-bought pâte brisée
• 80g sugar
• 1 egg
• 1 tbsp flour or cornstarch
• Optional: 1 tbsp crème fraîche or lemon zest

Instructions:

1. Preheat oven to 180°C (356°F).
2. Line a tart pan with the dough and prick the bottom with a fork.
3. In a bowl, mix blueberries with sugar and flour (or cornstarch).
4. Pour the mixture into the tart shell.
5. Beat the egg and drizzle over the filling.
6. Optional: Add crème fraîche or lemon zest before baking.
7. Bake for 35–40 minutes until golden brown and bubbling.
8. Let cool before serving. Dust with powdered sugar if desired.

Baking Tip: To avoid sogginess, sprinkle a thin layer of ground almonds or semolina on the crust before adding the filling.

The Tart’s Signature Look and Flavor

• Color: deep violet-blue, often with rustic, cracked edges
• Texture: crispy base, jammy center
• Flavor: balanced between sweet and tart, with an earthy berry punch

The simplicity of the tart allows the wild blueberries to shine.

Variations and Modern Twists

Though the traditional recipe holds strong in Alpine homes, some creative bakers have added their own flair:

• With almond cream: Adds a nutty layer below the berries
• Crème pâtissière base: A custard-like bottom gives a creamier bite
• Frangipane: For a richer, French patisserie-style finish
• Gluten-free crust: Made with rice flour or almond flour
• Vegan version: Coconut oil instead of butter, plant-based milk

These modern versions offer flexibility while staying true to the dessert’s Alpine essence.

What to Serve With Tarte aux Myrtilles

• Lightly whipped cream or crème fraîche
• Vanilla or lavender ice cream
• A glass of Vin de Savoie or herbal tea

Pairings should complement, not overpower, the tart’s fruity intensity.

Cultural Relevance in Savoie

• Often served during fête de la myrtille (blueberry festivals)
• Made to celebrate the end of summer harvests
• Sold at local markets and mountain huts (refuges)
• A symbol of alpine hospitality and tradition

This dish is more than dessert—it’s a slice of local identity and pride.

Storing and Preserving

• Refrigerate leftovers in an airtight container for up to 3 days
• Tart can be frozen, but best eaten fresh
• Reheat at low temperature in the oven to restore texture

Avoid microwaving to preserve the crust’s crispness.

FAQs About Tarte aux Myrtilles

What is the difference between tarte aux myrtilles and tarte aux fruits des bois?
Tarte aux fruits des bois often includes a mix of berries (raspberries, blackberries), while tarte aux myrtilles uses only blueberries.

Can I use frozen blueberries?
Yes, but thaw and drain them well to avoid excess moisture.

How do you prevent a soggy crust?
Pre-bake the crust slightly and sprinkle with almond flour or semolina.

What’s the origin of the blueberry tart in Savoie?
It’s rooted in rural mountain traditions, using local wild berries during summer months.

Is it better served warm or cold?
Either works! Warm brings out the fruit’s aroma; cold makes for a firmer slice.

A Sample Baking Timeline

• 0:00–0:15: Prep dough and ingredients
• 0:15–0:25: Assemble tart
• 0:25–1:05: Bake in preheated oven
• 1:05–1:20: Cool and serve

Total: ~1 hour and 15 minutes

Why This Tart Endures

Tarte aux Myrtilles de Savoie is a beautiful expression of French alpine living—simple, seasonal, and deeply satisfying. It doesn’t rely on elaborate technique or rare ingredients. Instead, it invites us to slow down, enjoy the bounty of nature, and share a taste of tradition at the family table.