Tarte Amandine aux Myrtilles: A French Delight Bursting with Blueberry Flavor

Few desserts capture the essence of French pâtisserie like the Tarte amandine aux myrtilles. This elegant creation combines the nutty richness of crème d’amande with the sweet, slightly tangy pop of fresh blueberries. Baked inside a buttery, golden pâte sablée, it’s a crowd-pleasing dessert that’s surprisingly easy to make at home.

Whether you’re an experienced home baker or just beginning your culinary journey, this tart is a perfect introduction to classic French flavors. Its versatility allows for seasonal adaptations, and the result is always indulgent yet refined.

But what exactly makes this tart so special? The secret lies in two core components: the smooth almond cream filling and the crisp sweet shortcrust pastry. For a deeper dive into making the perfect almond base, check out this authentic crème d’amande recipe trusted by French chefs. Meanwhile, understanding how to create the ideal pastry shell is just as crucial—learn how to craft it with this easy-to-follow pâte sablée tutorial from Bon Appétit.

Beyond taste, the myrtille (blueberry) brings a host of nutritional perks. Packed with antioxidants and vitamins, blueberries are celebrated for their brain and heart health benefits. You can explore the full list of their positive effects in this scientifically-backed health guide.

The Origins of Amandine Tarts

The term amandine refers to any dish garnished or prepared with almonds, but in the context of French desserts, it specifically points to the beloved almond cream tart. Traditionally paired with pears or apricots, the innovation of combining it with blueberries is a modern twist that elevates the flavor profile and adds visual contrast.

Historians trace the amandine tart back to rural French kitchens where simple ingredients like eggs, butter, almonds, and sugar were always in supply. Over time, this humble tart has become a patisserie staple across France, appearing in cafés, bakeries, and family celebrations.

Why Blueberries Make It Better

Blueberries complement the sweet and nutty richness of crème d’amande with a bright acidity and juicy bite. Their deep violet color also brings visual drama to the dessert, making it a centerpiece-worthy option.

Other advantages of using blueberries:

• Easily accessible in fresh or frozen form
• High in antioxidants and fiber
• Require no peeling or pitting
• Freeze well, making this tart adaptable year-round

Key Ingredients You’ll Need

To make the perfect tarte amandine aux myrtilles, gather the following:

• 1 pâte sablée (homemade or store-bought)
• 3 eggs
• 150g granulated sugar
• 1 tbsp almond extract or arôme d’amande amère
• 125g almond flour (poudre d’amandes)
• 20cl heavy cream (crème liquide)
• 500g myrtilles (blueberries)

Optional:

• A splash of amber rum for depth
• Lemon zest for freshness
• Vanilla bean for complexity

Step-by-Step Preparation

1. Preheat the oven to 200°C (th 6/7).
2. In a mixing bowl, whisk together the eggs and sugar until pale.
3. Stir in the almond extract and almond flour.
4. Add the heavy cream gradually to form the crème d’amande.
5. Roll out and press the pâte sablée into a tart pan; prick the base with a fork.
6. Distribute the blueberries evenly over the base.
7. Pour the almond filling over the fruit.
8. Bake for 35 minutes, or until golden and slightly puffed.
9. Cool before serving to allow the filling to set.

Serving Suggestions

This tart is best enjoyed slightly warm or at room temperature. Enhance the experience by pairing with:

• A drizzle of crème anglaise
• Lightly sweetened whipped cream
• A cup of earl grey tea or dessert wine

Chef’s Tips & Flavor Variations

• Add a touch of citrus zest (lemon or orange) to brighten the almond flavor.
• Use wild blueberries for a more intense taste.
• Swap blueberries for raspberries, blackberries, or figs.
• Create mini tartlets for individual servings.

Storage & Reheating

• Store leftovers in the refrigerator, covered, for up to 3 days.
• Reheat gently in a 150°C oven for 8–10 minutes.
• This tart can be frozen for up to 1 month; thaw overnight in the fridge.

Common Mistakes to Avoid

• Overbaking: Almond cream can dry out quickly. Remove from oven when lightly golden.
• Soggy crust: Always pre-bake or chill your tart base to avoid moisture absorption.
• Too much fruit juice: Pat blueberries dry or toss with a bit of flour before baking.

Nutritional Overview

While indulgent, the tart contains healthy fats from almonds and valuable antioxidants from blueberries. Here’s a rough nutritional breakdown per slice (1/8 tart):

• Calories: ~350–400
• Fat: 22g
• Sugar: 18g
• Protein: 6g

Frequently Asked Questions

What’s the difference between tarte amandine and frangipane?
Frangipane typically blends crème d’amande with crème pâtissière, making it lighter and more custard-like. Tarte amandine uses pure almond cream.

Can I use frozen blueberries?
Yes! Just thaw and drain excess liquid to prevent sogginess.

How do I keep the crust crisp?
Blind-baking or brushing the base with egg white before filling can help seal the crust.

How do I enhance the almond flavor?
Use high-quality almond extract and consider adding a splash of almond liqueur.

Can this be made ahead of time?
Absolutely. Bake it the day before and store in the fridge. Bring to room temperature before serving for best flavor.

Final Thoughts

The tarte amandine aux myrtilles is a perfect blend of French tradition and fruity indulgence. With its silky almond filling and vibrant berries nestled in a buttery crust, it’s destined to become a favorite in your baking repertoire. Whether for an afternoon tea, a festive dessert table, or a comforting treat at home, this tart delivers elegance in every bite.