Tarte aux Myrtilles: A Complete Guide to the Classic French Blueberry Tart

The Tarte aux Myrtilles, or French blueberry tart, is a rustic and elegant dessert that perfectly captures the flavors of late summer. Beloved across the Alsace and Vosges regions of France, this tart showcases the natural sweetness and tang of fresh blueberries cradled in a buttery, flaky crust. Whether you’re baking for a special occasion or simply to savor the season’s bounty, mastering this traditional French tart is a delicious way to embrace French pâtisserie at home.

Tarte aux Myrtilles : while the dessert itself is simple, its beauty lies in the contrast between textures—a crisp pâte brisée, juicy blueberries, and a silky custard known as migaine. Plus, it’s incredibly versatile and can be dressed up with decorative latticework or enjoyed rustic-style with a dusting of powdered sugar.

If you’re unfamiliar with some of the unique ingredients in this tart, such as crème fraîche, The Spruce Eats has a fantastic guide on what crème fraîche is and how to use it. This cultured cream adds a subtle tang and creamy richness to the filling that sets it apart from more common tarts.

Blueberries themselves are a nutritional powerhouse. In fact, the U.S. Highbush Blueberry Council details their history and health benefits, noting their high antioxidant content and association with heart and brain health. So when you bite into a Tarte aux Myrtilles, you’re not only indulging in a delicious treat—you’re also enjoying a fruit with deep historical and nutritional value.

Origins and Regional Variations

The Tarte aux Myrtilles has strong roots in the Alsace and Lorraine regions of France, where wild blueberries, known as brimbelles, grow abundantly in the Vosges mountains. Locals often distinguish between this rustic version and other refined pastries by the type of dough and the use of wild berries. In some areas, the tart is referred to as Tarte aux Brimbelles, and it’s a beloved fixture at village fêtes, family dinners, and countryside cafés during the summer months.

Fun regional facts:

• In Alsace, the tart is often served with a touch of whipped cream or a spoonful of crème fraîche on the side.
• The use of migaine, a regional custard, is a hallmark of this Eastern French preparation.

Nutritional Benefits of Blueberries

Blueberries are not only delicious but also packed with health benefits. These include:

• High levels of antioxidants (especially anthocyanins)
• Rich in Vitamin C and Vitamin K
• Good source of dietary fiber
• May improve brain function and reduce inflammation

Essential Ingredients Breakdown

To make a traditional Tarte aux Myrtilles, you’ll need the following core ingredients:

• Blueberries: Ideally fresh and in season; wild varieties add more depth.
• Crème fraîche: A rich, slightly tangy cultured cream used for the custard base.
• Egg yolks and sugar: For the custard-like migaine.
• Butter, flour, and cold water: For a classic French pâte brisée.

Optional flavor enhancements:

• A touch of lemon zest
• Vanilla extract
• Almond flour in the crust

Choosing the Right Dough: Pâte Brisée vs. Others

French tarts come in many crust styles, but for Tarte aux Myrtilles, the best choice is the pâte brisée. Here’s how it compares to other popular tart crusts:

• Pâte Brisée: Unsweetened, buttery, and sturdy—perfect for juicy fruits.
• Pâte Sucrée: Sweet and cookie-like; used in lemon or chocolate tarts.
• Pâte Sablée: Crumbly and sandy; ideal for frangipane or delicate fillings.

The pâte brisée is preferred for this tart because:

• It holds up to juicy fillings without becoming soggy
• It’s neutral in flavor, letting the berries shine
• It’s easy to make and handle

How to Make the Perfect Pâte Brisée

Making a flawless pâte brisée requires a few techniques:

• Use cold butter and ice water to keep the dough tender
• Avoid overmixing to prevent gluten development (which makes crusts tough)
• Chill the dough for at least 20 minutes before rolling it out

Quick steps Tarte aux Myrtilles :

• Mix flour and a pinch of salt
• Cut in cold butter until the mixture resembles coarse crumbs
• Add ice water slowly and mix until just combined
• Wrap in plastic and chill

The Filling: Blueberries and Migaine

What makes this tart truly special is the migaine—a simple custard made with:

• Crème fraîche
• Egg yolks

This mixture is poured over the blueberries before baking, resulting in a creamy, flan-like layer that gently envelops the fruit. The mellow richness of the migaine beautifully complements the tartness of the berries.

Assembly and Baking Process

Once your crust and filling are ready, assembling the tart is straightforward:

• Roll out the chilled dough and line a 9-inch tart pan
• Scatter washed and dried blueberries evenly
• Pour the migaine mixture over the berries
• Optionally sprinkle with sugar for a glossy finish
• Bake at 390°F (200°C) for about 40 minutes

Baking tips:

• Use a tart pan with a removable bottom for easier serving
• Bake until the crust is golden and the filling is set
• Cool for at least 15 minutes before slicing

Decoration and Presentation Tips

While the rustic look is part of its charm, you can elevate your Tarte aux Myrtilles with:

• Lattice crusts
• Braided edges
• Cut-out dough shapes (leaves, stars, etc.)
• A light dusting of powdered sugar

Serving Suggestions

The tart can be enjoyed warm or cold. Here are a few ideas:

• Serve with a dollop of whipped cream
• Add a spoonful of chilled crème fraîche
• Pair with a glass of Riesling or black tea

Popular Variations

While the classic version is divine, there are many delicious spins:

• Frangipane filling: Add almond cream under the berries
• Lemon zest: Brightens the custard
• Mini tartlets: Perfect for individual servings or picnics

Storage and Freezing Tips

• Refrigeration: Store covered in the fridge for up to 3 days
• Freezing: Freeze the unbaked crust or fully baked tart for 1-2 months
• Reheat gently in the oven to restore crispness

Frequently Asked Questions (FAQs)

Q1: What is the difference between a tart and a pie?
A tart has an open top with a single crust and is usually baked in a fluted pan with a removable bottom. A pie typically has a top crust and is deeper.

Q2: Can I use frozen blueberries for Tarte aux Myrtilles?
Yes, but be sure to thaw and drain them thoroughly to avoid excess moisture that could make the crust soggy.

Q3: How do I prevent a soggy tart crust?
Blind-bake the crust slightly before filling, use a metal tart pan, and avoid overly juicy fillings without proper thickening.

Q4: What is crème fraîche and what can I substitute it with?
Crème fraîche is a cultured cream with a rich, tangy flavor. If unavailable, you can substitute with sour cream or a mix of heavy cream and a bit of yogurt.

Q5: Is Tarte aux Myrtilles traditionally served warm or cold?
Both! It’s often enjoyed warm in Alsace, but it’s just as delicious when served chilled with whipped cream.

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