Tarte aux Myrtilles Surgelées: The Perfect Blueberry Tart All Year Round

If there’s one dessert that captures the sweet essence of summer while remaining delightfully accessible all year, it’s the tarte aux myrtilles surgelées. This French classic, bursting with the vibrant flavor of frozen blueberries, is simple, rustic, and oh-so-satisfying.

Thanks to freezing, blueberries can be preserved at their nutritional peak, allowing home bakers to create this dessert regardless of the season. No more waiting until July—just grab a bag of myrtilles surgelées and you’re good to go!

Before diving into the recipe, let’s explore why using frozen berries isn’t just practical—it’s smart. According to INRAE, berries are rich in antioxidants and retain a large part of their health benefits even after freezing. That means you’re not only baking something delicious but also boosting your antioxidant intake while doing it!

For a flawless bake, you’ll want to follow smart techniques, like blind baking the crust. Sites like Marmiton offer fantastic guides on pâte sablée handling and baking strategies, especially useful when dealing with high-moisture fillings like frozen fruit.

Why Use Frozen Blueberries?

Here’s why myrtilles surgelées are a top choice for this recipe:

• They’re available all year round, allowing for consistent baking no matter the season
• They retain key nutrients, including Vitamin C, Vitamin K, and dietary fiber
• They offer a more affordable option than fresh blueberries during off-season months
• They have a longer shelf life, reducing food waste

Freezing doesn’t destroy the powerful compounds in blueberries. In fact, anthocyanins—the antioxidants responsible for that gorgeous deep purple hue—remain mostly intact. It’s a win-win for flavor and health.

Health Benefits of Blueberries

Eating this tart isn’t just indulgent—it’s surprisingly good for you. Here’s what makes blueberries a standout superfood:

• Powerful antioxidant properties support immune health and reduce oxidative stress
• Help improve memory and cognitive function
• Aid in cardiovascular health
• Offer vision protection thanks to phytonutrients
• Support digestive health through natural fiber

And yes, many of these benefits still apply when you’re using frozen berries. So, go ahead—have that extra slice.

Ingredient Spotlight: Myrtilles du Trimoulet

This recipe features myrtilles surgelées from Myrtilles du Trimoulet, a family-run farm in Creuse, France. Known for cultivating large, juicy blueberries, they’ve made it their mission to preserve berry quality through advanced freezing techniques.

What makes their blueberries special?

• Grown using modern, eco-friendly methods
• Harvested at peak ripeness for optimal sweetness and nutrition
• Sold frozen with no added sugar or preservatives

These berries are perfect for baking and showcase beautifully in this tart recipe.

The Recipe: Tarte aux Myrtilles Surgelées

This version is adapted from Pourdebon.com and is as authentic as it gets.

🧂 Ingredients Tarte aux Myrtilles

For the pâte sablée:

• 200 g flour
• 100 g butter (softened)
• 50 g sugar
• 1 egg
• 1 tablespoon water

For the filling:

• 600 g frozen blueberries (ideally from Myrtilles du Trimoulet)
• 3 sachets of vanilla sugar
• 100 g almond flour (poudre d’amande)

👩‍🍳 Instructions Tarte aux Myrtilles

1. Prepare the pâte sablée:

• Mix flour and sugar in a bowl
• Add butter and blend with fingers until sandy
• Add egg and water, knead until it forms a dough ball
• Chill in the fridge for 30–40 minutes

2. Pre-bake the crust (blind baking):

• Preheat oven to 180°C
• Roll out and place dough in a tart pan
• Cover with baking paper and weights (beans or ceramic)
• Bake for 10–15 minutes to avoid sogginess

3. Assemble the tart:

• Sprinkle almond flour and 2 sachets of vanilla sugar on the crust
• Add frozen blueberries on top
• Sprinkle remaining vanilla sugar
• Bake for 35–40 minutes until golden

4. Cool and serve:

• Let it rest for 15 minutes before slicing
• Serve warm or chilled with a dollop of whipped cream

Serving Suggestions

For that extra touch of indulgence, try serving the tart with:

• A scoop of vanilla ice cream
• A spoonful of crème fraîche
• A sprinkle of lemon zest for brightness

Hosting brunch? Pair it with freshly brewed coffee and some sliced fruits for a well-rounded treat.

Tips for Perfect Results

• Don’t thaw the blueberries—this helps prevent a soggy crust
• Pre-bake the crust to create a barrier between filling and base
• Use almond flour under the berries to soak up excess moisture
• Avoid adding extra sugar—frozen blueberries are naturally sweet
• Let the tart rest before slicing to keep it firm

Creative Variations

Want to get adventurous? Here are some fun ways to remix your tart:

• Swap in a gluten-free flour blend for a coeliac-friendly version
• Use plant-based butter and a flax egg for a vegan option
• Add lemon zest or orange peel to the filling for brightness
• Mix blueberries with raspberries or blackberries for a twist
• Serve with a drizzle of dark chocolate for elegance

Other Uses for Frozen Blueberries

Have leftover myrtilles surgelées? Don’t let them sit!

• Toss into morning smoothies
• Mix into yogurt or oatmeal
• Bake into muffins or clafoutis
• Simmer into a fruit coulis or compote

These berries are versatile, and once you start using them, you’ll find yourself adding them to just about everything.

FAQs: Tarte aux Myrtilles Surgelées

Can you bake with frozen blueberries without thawing?
Yes! In fact, do not thaw them. Baking directly from frozen helps retain shape and reduces liquid loss.

How do I stop the tart crust from becoming soggy?
Blind baking the crust and using almond flour to absorb excess juice works wonders.

What is the best crust to use for fruit tarts?
A pâte sablée (sweet shortcrust pastry) is perfect—crumbly, buttery, and sturdy enough for fruit fillings.

Are frozen blueberries as healthy as fresh ones?
Absolutely. According to studies on frozen berries, their antioxidant and vitamin levels remain largely intact.

Can I use store-brand frozen berries?
Yes, but for optimal flavor, choose unsweetened, high-quality berries like those from Myrtilles du Trimoulet.

A Taste of France in Every Bite

Whether you’re making this for a cozy Sunday afternoon or a special occasion, this tarte aux myrtilles surgelées will become a staple in your dessert rotation. It’s easy to prepare, beautifully rustic, and full of flavor—all while being surprisingly nutritious.

So go ahead—turn on that oven and bring a little French countryside into your kitchen.

Need more ideas for using frozen fruit? Check out this practical guide from BBC Good Food on how to bake with frozen fruit like a pro.

Bon appétit! 🫐

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