Alsatian Blueberry Tart Recipe with Pâte Sablée and Flan

Blueberry Tart : the tarte aux myrtilles alsacienne is a dessert deeply rooted in the culinary traditions of the Alsace region in France. Known for its rustic charm and rich flavor, this tart is composed of a buttery pâte sablée, a creamy flan, and juicy myrtilles (blueberries). It’s a classic blend of elegance and simplicity that evokes warm memories of French family gatherings and mountain holidays.

More than just a treat, this tart celebrates regional produce and culinary heritage. Blueberries, especially the small wild varieties found in the Vosges mountains, have long been prized in Alsatian desserts. You can learn more about their origin and nutritional properties by exploring wild blueberries on Wikipedia.

The History Behind the Tart

Originating from the Vosges region bordering Alsace, the tarte aux myrtilles was traditionally made with pâte brisée. However, the more indulgent and crumbly pâte sablée has become a popular variation, especially when combined with a custard-like flan that enriches the texture and flavor.

Many families adapt this recipe in their own ways—some opt for a streusel topping, while others prefer to enhance it with local spirits. If you’re interested in exploring alternate blueberry tart styles, you can find creative inspiration from Marmiton’s collection of tart recipes.

Ingredients: What You’ll Need

Here’s a breakdown of all the ingredients required to create the perfect tarte aux myrtilles alsacienne.

For the pâte sablée:

• 250g all-purpose flour (or farine T65)
• 100g butter, softened
• 100g powdered sugar
• 1 large egg
• A pinch of salt

For the filling:

• 500g fresh or frozen blueberries
• 100g granulated sugar
• 1 packet of vanilla sugar (or 1 tsp vanilla extract)
• 2 eggs
• 100ml heavy cream

Essential Kitchen Tools

• Mixing bowls
• Rolling pin
• Tart pan
• Fork
• Whisk
• Baking weights or dried beans (for blind baking)

Step-by-Step Preparation

1. Prepare the pâte sablée

• Mix the flour and powdered sugar in a bowl.
• Add cubed butter and crumble with your fingers until it becomes sandy.
• Add the egg and a pinch of salt, then form a dough ball.
• Chill the dough in the refrigerator for 30 minutes.

2. Blind-bake the crust

• Preheat the oven to 180°C (356°F).
• Roll out the chilled dough and line a tart pan.
• Prick the base with a fork.
• Blind-bake for 15–20 minutes until lightly golden.

3. Add the blueberries

• Distribute the myrtilles evenly over the pre-baked crust.
• If using frozen berries, defrost and drain them beforehand.

4. Prepare the flan

• Beat the eggs, granulated sugar, vanilla sugar, and cream until smooth.
• Pour the mixture over the blueberries.

5. Final bake

• Bake for an additional 20–25 minutes or until the custard is set and slightly golden.
• Let the tart cool at room temperature for at least one hour before serving.

Tips for Success

• Chill the dough well to prevent shrinkage during baking.
• Avoid overfilling the tart to maintain the right flan texture.
• Use wild blueberries for an authentic Alsatian flavor.
• Substitute heavy cream with plant-based cream for a dairy-free version.

Nutritional Information

Blueberries are packed with antioxidants and vitamins. Each slice of this tart contains:

• ~280 calories
• High vitamin C and fiber content
• Moderate sugar due to the flan

Serving Suggestions

• Serve the tart slightly chilled with:
  • Whipped cream
  • A drizzle of blueberry coulis
  • A glass of Alsace Gewürztraminer (find pairings on the Alsace Wine Route site)

Storage Instructions

• Store in the refrigerator for up to 3 days.
• Reheat gently in the oven if desired.
• Freeze only if using fresh berries and flan is fully set.

Common Mistakes to Avoid

• Overmixing the dough, which toughens it
• Skipping blind baking, leading to a soggy crust
• Not draining frozen blueberries well

FAQs

Can I use frozen blueberries?
Yes, just make sure they’re completely defrosted and drained to avoid excess liquid.

What’s the difference between pâte sablée and pâte brisée?
Pâte sablée is sweeter and more crumbly, perfect for desserts. Pâte brisée is more neutral and flakier.

Is this tart served warm or cold?
Traditionally, it’s served cold or at room temperature.

Can I substitute milk for cream in the flan?
Yes, but the flan will be lighter and less rich.

What’s the best wine pairing?
An Alsace white wine like Riesling or Gewürztraminer complements the tart perfectly.

Final Thoughts

The tarte aux myrtilles alsacienne avec pâte sablée et flan is more than just a dessert—it’s a delicious dive into Alsace’s rustic charm. Whether for a summer afternoon treat or a holiday centerpiece, this tart delivers both tradition and taste in every bite.

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