Tarte aux myrtilles et crème d’amande : recette facile et saine à essayer

Looking for a delicious French dessert that’s as nourishing as it is indulgent? The tarte aux myrtilles et crème d’amande blends sweet blueberries with rich, nutty almond cream in a light, crisp crust. This recipe is easy enough for beginners, yet elegant enough to serve at any occasion.

Beyond its visual appeal and taste, this tart offers several health perks. Blueberries are well-known for their powerful antioxidant properties. They help fight inflammation and support cardiovascular health. Learn more about their benefits in this Medical News Today article on blueberry health benefits.

Even the crème d’amande, which sounds indulgent, contains healthy fats and protein thanks to almond flour and eggs. When used with mindful substitutions—like less sugar or plant-based options—this dessert can be surprisingly healthy. Don’t be afraid to adjust the ingredients based on your dietary needs. And when it comes to mastering the blind baking technique for a perfectly crisp crust, check out this detailed guide from King Arthur Baking.

Why You’ll Love This Recipe

• Simple ingredients easily found at home
• Naturally gluten-free and adaptable to vegan diets
• Bursting with fresh fruit flavor
• Ideal for dessert, tea time, or even breakfast

Ingredients (For 6 Servings)

• 1 sheet of pâte brisée (store-bought or homemade)
• 100g almond flour (poudre d’amande)
• 100g sugar (can substitute with coconut sugar or maple syrup)
• 100g unsalted butter (room temperature, or plant-based)
• 2 eggs
• 5 cl heavy cream or plant-based alternative
• 350g fresh blueberries (or frozen, thawed and drained)
• 1 tsp ground cinnamon (optional)
• 1 tbsp blueberry jelly (for glazing, optional)

Tools You’ll Need

• Tart pan (preferably with removable bottom)
• Baking weights or dried legumes
• Mixing bowls
• Whisk or electric mixer
• Pastry brush (for glaze)

Step-by-Step Instructions

1. Prepare the Tart Crust

• Preheat oven to 180°C (356°F).
• Roll out your pâte brisée and place it in a tart pan.
• Chill for 15 minutes to avoid shrinkage during baking.
• Line the crust with parchment paper and fill with baking weights.
• Blind bake for 10 minutes, then remove weights and bake another 5 minutes.

2. Make the Almond Cream

• Whisk together soft butter and sugar until light and creamy.
• Add in the eggs, then mix in almond flour, cinnamon, and cream.
• Combine until smooth and homogeneous.

3. Assemble the Tart

• Spread ¾ of the almond cream over the pre-baked tart crust.
• Bake for 10 minutes at 180°C.
• Remove from oven, spread the remaining almond cream, and add the blueberries evenly on top.
• Return to oven for another 10 minutes.

4. Final Touches

• Optional: Brush a thin layer of blueberry jelly over the top for a glossy finish.
• Serve warm or chilled.

Chef’s Tips for Success

• Use room-temperature ingredients to ensure the almond cream blends smoothly.
• Avoid overfilling the tart with fruit—less is more to prevent sogginess.
• For a glossy, professional look, don’t skip the blueberry jelly glaze.

Healthy Variations to Try

• Vegan Option: Use vegan butter, a flax egg, and almond cream or coconut cream.
• Low Sugar Version: Replace sugar with stevia, erythritol, or natural sweeteners (Harvard Health Blog’s guide).
• Gluten-Free Crust: Swap out the pâte brisée for a crust made with oat flour or ground almonds.
• Mini Tartlets: Make individual portions for easier serving and portion control.

Perfect Pairings

• Crème fraîche or plain Greek yogurt
• Lightly sweetened tea or espresso
• Sparkling wine or dessert wine

How to Store It

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 150°C oven.
• Do not microwave, as it may soften the crust.

Common Mistakes to Avoid

• Not chilling the tart shell before blind baking
• Adding too many blueberries, which can make the tart soggy
• Using a crust that’s too thick, which prevents proper crisping
• Skipping the first partial bake of the crème d’amande

Frequently Asked Questions

Can I make this tart without almond cream?
You can, but it will lose its signature texture. Try a substitute like vanilla pastry cream if needed.

Can I use frozen blueberries?
Yes, but make sure to thaw and drain them thoroughly to reduce excess moisture.

Is this tart suitable for people with nut allergies?
No, this recipe is centered around almonds. You could experiment with sunflower seed flour as a nut-free alternative.

How do I prevent the crust from getting soggy?
Blind baking is key. Also, avoid adding wet fruit directly onto uncooked almond cream.

Can I prepare it in advance?
Yes. You can bake the crust and almond cream base a day ahead. Add fruit and bake again on the day of serving.

Can I make it without sugar?
Yes. Use natural sugar substitutes like monk fruit or stevia for a reduced-sugar version.

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