Tarte aux myrtilles au fromage blanc (Haute-Corrèze)

Tarte aux myrtilles au fromage blanc is a delightful regional dessert from Haute-Corrèze, a part of France known for its lush pastures, wild berries, and deeply rooted culinary traditions. This tart combines the freshness of fromage blanc, a soft cow’s milk cheese, with the tangy sweetness of wild myrtilles (blueberries), all nestled in a flaky pastry crust. It’s a dessert that is both rustic and refined—capturing the heart of French countryside cooking.

In Haute-Corrèze, recipes like this aren’t just about flavor—they’re about heritage. Locals have long foraged for wild blueberries in the summer months, integrating them into cakes, jams, and this iconic tart. For those unfamiliar with this cheese, fromage blanc is a smooth, creamy, slightly tangy cheese often used in desserts. You can learn more about Fromage Blanc here to better understand its unique texture and role in French baking.

The combination of these ingredients reflects the simplicity and elegance of the region’s cuisine. The berries, either fresh or cooked into a light compote, provide a burst of flavor that balances perfectly with the creamy filling. Blueberry festivals are common in France, particularly in berry-rich areas like the Limousin and Corrèze. They celebrate the local harvest and the wild produce of the forests. You can discover more about seasonal blueberries in France and why they play such a key role in regional dishes like this one.

Origins and Regional Significance

• Originates from the Limousin region, known for its wild fruit and dairy products
• Often served during summer gatherings, village fêtes, and local markets
• Represents a fusion of mountain produce and traditional French tart-making techniques
• Emphasizes fresh, foraged ingredients like wild blueberries
• Fromage blanc is central to Limousin’s dairy identity—light, tangy, and highly versatile

Ingredients: Quality Makes the Difference

Fromage Blanc

• Fresh, soft cow’s milk cheese with a mild flavor
• Acts as the tart’s creamy, slightly tangy base
• Can be substituted with Greek yogurt or quark in modern versions

Myrtilles (Blueberries)

• Wild blueberries (small and intensely flavored) are preferred
• Fresh or frozen berries work—just ensure they’re not overly watery
• Adds color, flavor, and antioxidants

Pastry Base

• Classic pâte brisée (shortcrust) or pâte sablée (sweet crust)
• Blind baking prevents sogginess from the filling
• Gluten-free options are also suitable

Step-by-Step Recipe Breakdown

1. Prepare the crust
   • Use pâte brisée for a flaky base
   • Chill and blind bake to keep it crisp
   • Trim the edges after baking for a neat presentation
2. Make the filling
   • Blend fromage blanc, egg yolks, sugar, cream, flour, and vanilla
   • Add lemon zest for freshness
   • Whip egg whites and fold in for a light texture
3. Add blueberries
   • Mix some into the filling or layer on top
   • Optional: Add a swirl of homemade blueberry compote
4. Bake
   • Bake at 375°F (190°C) for 40–45 minutes
   • Filling should puff up slightly, then settle as it cools
5. Cool and serve
   • Let it rest at room temperature, then chill
   • Best served cold or slightly cool

Local Serving Traditions

In Haute-Corrèze, this tart is often the centerpiece of summer meals. Families gather under walnut trees to enjoy slices topped with:

• Homemade blueberry sauce
• A touch of framboise (raspberry) purée
• Light whipped cream or graham crumble for texture

Locals prefer it chilled, with a glass of Crémant or a dry white wine from nearby regions.

Expert Baking Tips

• Blind bake the crust thoroughly to avoid sogginess
• Don’t overmix the filling—it should remain light and airy
• Let the tart cool slowly to prevent the custard from cracking
• Use a tart ring for better edges and even baking

Nutritional Insights & Alternatives

• Fromage blanc is lower in fat than cream cheese
• Substitute sugar with honey or coconut sugar for a natural alternative
• Use a gluten-free crust for dietary needs
• Greek yogurt can replace fromage blanc in a pinch

Frequently Asked Questions

What’s the difference between fromage blanc and cream cheese?
Fromage blanc is lighter, less tangy, and more spreadable—ideal for desserts.

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

Should the tart be served hot or cold?
Traditionally chilled, but some enjoy it slightly warm.

Can it be made gluten-free?
Absolutely—use a rice flour or almond-based tart crust.

What wine goes well with this dessert?
Try a dry white wine or a sparkling Crémant from Limousin or the Loire.

Explore More Regional French Tarts

• Tarte aux abricots (apricot tart)
• Tarte au citron meringuée (lemon meringue tart)
• Tarte aux pommes from Normandy

Final Thoughts

This tarte aux myrtilles au fromage blanc captures the essence of the Haute-Corrèze region—its forests, its dairies, and its simple pleasures. Whether you’re baking it to celebrate blueberry season or just craving a taste of rustic France, this dessert is a must-try. For more on the region’s rich food traditions, dive into this Limousin regional cuisine guide.

Bon appétit!

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