Tarte aux Myrtilles: The French Blueberry Tart That Captures Summer

There’s something magical about a Tarte aux myrtilles. This rustic yet elegant French dessert showcases the sweet, tangy beauty of myrtilles — wild blueberries or bilberries — nestled in a delicate buttery crust. Whether served warm from the oven or chilled with a dollop of crème fraîche, this tart evokes alpine summers and simple pleasures.

But what truly sets a Tarte aux myrtilles apart is its starring ingredient. Many people confuse myrtilles with regular blueberries, but they are botanically distinct. According to this Wikipedia article on bilberries, bilberries (Vaccinium myrtillus) are native to Europe and are smaller, darker, and more intensely flavored than the cultivated blueberries commonly found in supermarkets. When baked, they release a deep purple hue and rich, jammy flavor that defines this tart.

Beyond the berries, the pastry is just as important. French tarts often use pâte sablée, a sweet shortcrust dough that’s tender and buttery. There are variations, such as pâte brisée or pâte sucrée, each offering subtle differences in texture. For a breakdown of the differences and when to use each, refer to this excellent guide to French tart crusts from Saveur.

What Makes Myrtilles Special?

• Myrtilles are wild, meaning they grow in mountainous forests across France, especially in the Vosges and Alps.
• Their flesh is dark purple, unlike the pale green interior of cultivated blueberries.
• They are highly perishable, making them a seasonal delicacy.

Types of Tarte aux Myrtilles

Depending on where you are in France, or what ingredients you have, there are several delicious versions of this tart:

• Classic Rustic Tart: A simple filling of myrtilles, sugar, and starch in a buttery crust.
• Alsatian Style: Often includes a layer of pastry cream under the berries.
• Tarte Montagnarde: Uses foraged wild berries and sometimes features a crumble topping.
• Tartelette aux Myrtilles: Individual mini tarts, perfect for entertaining.

Key Ingredients and Substitutions

To make the perfect Tarte aux myrtilles, start with high-quality ingredients. Here’s what you’ll need:

• Berries: Fresh myrtilles are ideal, but frozen ones work too. Just thaw and drain them well.
• Crust: Use pâte sablée or any sweet shortcrust pastry.
• Sweetener: White sugar or a mix with brown sugar for depth.
• Thickener: Potato starch or cornstarch keeps the filling from becoming runny.
• Optional: Lemon zest, vanilla, or almond flour for extra nuance.

Classic Recipe: French Blueberry Tart

Serves 6–8

For the crust:

• 100 g unsalted cold butter
• 70 g sugar
• 1 small egg
• 170 g all-purpose flour
• Pinch of salt
• 1/3 tsp baking powder

For the filling:

• 400 g myrtilles (or blueberries)
• 75 g sugar
• 1 tbsp potato starch or cornstarch
• Icing sugar for dusting

Steps:

1. Mix crust ingredients into coarse crumbs. Form into a disk and chill for 30 minutes.
2. Roll out the dough and line a tart tin (about 24–25 cm).
3. Toss berries with sugar and starch. Pour into crust.
4. Bake at 200°C (392°F) for 30–35 minutes, until golden and set.
5. Cool completely before slicing.

Regional and Cultural Significance

In the mountainous regions of France like the Vosges, foraging for myrtilles is a beloved summer tradition. Families venture into the woods to gather the tiny berries, returning home with stained fingers and baskets brimming with purple treasure.

The Tarte aux myrtilles is often featured at village festivals and markets during peak season. Its simplicity reflects the values of traditional French country cooking: use what’s in season, and let quality ingredients shine.

Variations and Modern Twists

While the traditional tart is a showstopper, creative bakers have added modern spins:

• Vegan Version: Use dairy-free butter and an egg substitute for the crust.
• Gluten-Free: Replace the flour with a gluten-free blend or almond flour.
• Flavor Infusions: Add lavender, lemon zest, or a touch of cinnamon.
• Crumb Topping: A streusel layer adds crunch and contrast.

Common Mistakes to Avoid

• Skipping the thickener: Leads to runny filling.
• Underbaking the crust: Results in a soggy base.
• Serving too soon: Let it cool fully to allow filling to set.

Perfect Pairings

Pair your Tarte aux myrtilles with:

• A glass of dessert wine like Muscat or Sauternes
• Herbal tea, especially mint or chamomile
• Whipped cream or crème fraîche
• Garnishes: mint leaves, candied lemon peel, or edible flowers

Nutritional Highlights

Myrtilles are small but mighty:

• Rich in antioxidants and vitamin C
• Lower in sugar than cultivated blueberries
• Naturally high in fiber
• Tart made with almond flour and less sugar can be a healthier alternative

Storage and Reheating Tips

• Keeps in the fridge for up to 3 days.
• Best served at room temperature.
• To freeze: Wrap whole tart or slices tightly and freeze for up to 2 months.
• Reheat in a low oven (150°C / 300°F) for 10 minutes for best texture.

Frequently Asked Questions

What is the difference between blueberry tart and tarte aux myrtilles?
Tarte aux myrtilles uses wild European bilberries, which are smaller, darker, and more flavorful than standard blueberries.

Can I use frozen berries?
Yes. Thaw and drain them first to reduce excess moisture.

What pastry is best?
Pâte sablée is the most common, but pâte brisée or pâte sucrée can also work.

Do I need to pre-bake the crust?
If using a wet filling or thin dough, blind baking can help prevent sogginess.

Is the tart served warm or cold?
Traditionally served at room temperature or chilled. Warm works well too, especially with a cold topping.

Whether you’re recreating memories of French countryside summers or simply indulging in seasonal fruit, a Tarte aux myrtilles brings a touch of rustic elegance to any table. Its vibrant color, juicy filling, and buttery crust make it a timeless favorite — one slice and you’re transported.

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